Grilled hawaiian fish in basil-coconut curry Recipe

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Grilled hawaiian fish in basil-coconut curry

Artist:	_	Yield:	6
Categories:	Curries, Fish, Fruits, Grilled, Hawaiian, North American, Sauces & Dressings, Seafood	Rating:	0
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Ingredients:

2	lbs	Hawaiian fish*
		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*
1	tbsp	Dried kaffir lime leaves**
2	tsp	Red curry paste (follows)
2	tsp	Cornstarch
1	cup	Canned coconut milk
		RED CURRY PASTE
1		Large CA or NM chili
1		Garlic clove, minced
2	tsp	Salad oil
1/2	tsp	Ground coriander
1/4	tsp	Ground cumin
1		Seeds of cardamom pod

Procedures:

1	* - cut into 6 eaual pieces, grilled spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil.
2	Add salt to taste.
3	* basil-coconut curry sauce * * - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves In a 1 ?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.
4	Simmer, covered, for 15 minutes.
5	In a blender, whirl mixture with cornstarch and coconut milk until smooth.
6	Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following).
7	Stir sauce over high heat until boiling.
8	If made ahead, chill airtight up to 1 day.
9	Reheat to simmering; if needed, add coconut milk to thin.
10	Stir in fresh basil leaves.
11	Use hot.
12	* red curry paste * note: use purchased thai muslim curry paste or all of this mixture.
13	Rinse chili; stem, seed and break into small pieces.
14	In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes.
15	Add chili, coriander, cumin, and cardamom pod seeds.
16	Stir just until chili browns lightly, about 45 seconds.
17	Use hot or cold.