Grilled Hawaiian Fish in Basil-Coconut Curry Recipe

Serves 6

Ingredients:

  • 2 lb Hawaiian fish, cut into 6 equal pieces, grilled
  • Fresh basil sprigs
  • Salt
  • Basil-Coconut Curry Sauce:
  • 1/2 cup dry white wine
  • 1 1/2 tbsp minced fresh ginger
  • 1/4 cup minced fresh lemon grass, or 2 tsp grated lemon peel
  • 1 tbsp dried kaffir lime leaves, or chopped fresh lemon leaves
  • 2 tsp red curry paste (recipe follows), or purchased Thai Muslim curry paste
  • 2 tsp cornstarch
  • 1 cup canned coconut milk
  • Red Curry Paste:
  • 1 large California or New Mexioc chili
  • 1 garlic clove, minced
  • 2 tsp salad oil
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1 seeds of cardamom pod

    • Instructions:

    1. Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil.
    2. Add salt to taste. Serve.

    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.
    2. Simmer, covered, for 15 minutes.
    3. In a blender, whirl mixture with cornstarch and coconut milk until smooth.
    4. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following).
    5. Stir sauce over high heat until boiling.
    6. If made ahead, chill airtight up to 1 day.
    7. Reheat to simmering; if needed, add coconut milk to thin.
    8. Stir in fresh basil leaves.
    9. Use hot.

    Red Curry Paste:
    1. Rinse chili; stem, seed and break into small pieces.
    2. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes.
    3. Add chili, coriander, cumin, and cardamom pod seeds.
    4. Stir just until chili browns lightly, about 45 seconds.
    5. Use hot or cold.