Grilled Hawaiian Fish In Basil-Coconut Curry

Grilled Hawaiian Fish In Basil-Coconut Curry

Yield: 6 Servings

2 lb hawaiian fish*

fresh basil sprigs

1 salt

BASILCOCONUT CURRY SAUCE =======

1/2 c  dry white wine

1 1/2 T  fresh ginger,Minced

1/4 c  fresh lemon grass*,Minced

1 T  kaffir lime leaves**,Dried

2 t  red curry paste (follows)

2 t  cornstarch

1 c  coconut milk,Canned

RED CURRY PASTE ================

1 large ca (or nm chili)

1 garlic clove,minced

2 t  salad oil

1/2 t  coriander,Ground

1/4 t  cumin,Ground

1 seeds of cardamom pod

* - cut into 6 eaual pieces, grilled

Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish

with basil. Add salt to taste. *** BASIL-COCONUT CURRY SAUCE *** * -

or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves

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 *** NOTE: 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.