Grilled Hawaiian Fish In Basil-coconut Curry Saucefish, hawaiian 2 lb hawaiian fish* 1 fresh basil sprigs 1 salt ----BASILCOCONUT CURRY SAUCE---- 1/2 cup dry white wine 1 1/2 tablespoon minced fresh ginger 1/4 cup minced fresh lemon grass* 1 tablespoon dried kaffir lime leaves** 2 teaspoon red curry paste (follows) 2 teaspoon cornstarch 1 cup canned coconut milk ----RED CURRY PASTE---- 1 large ca or nm chili 1 garlic clove,minced 2 teaspoon salad oil 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 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. |
