Cooking Index - Cooking Recipes & IdeasGrilled Hawaiian Fish In Basil-Coconut Curry Recipe - Cooking Index

Grilled Hawaiian Fish In Basil-Coconut Curry

Type: Fish
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozHawaiian fish*
  Fresh basil sprigs
  Salt
  Basil Coconut Curry Sauce
1/2 cup 118mlDry white wine
1 1/2 tablespoons 22mlMinced fresh ginger
1/4 cup 23g / 0.8ozMinced fresh lemon grass*
1 tablespoon 15mlDried kaffir lime leaves**
2 teaspoons 10mlRed curry paste - (follows)
2 teaspoons 10mlCornstarch
1 cup 237mlCanned coconut milk
  Red Curry Paste
1   Ca or nm chili (large)
1   Garlic clove - minced
2 teaspoons 10mlSalad oil
1/2 teaspoon 2.5mlGround coriander
1/4 teaspoon 1.3mlGround cumin
1   Seeds of cardamom pod

Recipe Instructions

* - cut into 6 equal pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.

* - or 2 teaspoons grated lemon peel

** - or chopped fresh lemon leaves

BASIL-COCONUT CURRY SAUCE:

1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes.

2. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot.

RED CURRY PASTE:

Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.

Source:
Heidi Rabel

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