Recipe: Grilled Hawaiian Fish In Basil-Coconut Curry Sauce [edit]

Step 1

* - Cut into 6 eaual pieces, grilledSpoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.

Step 2

*** BASIL-COCONUT CURRY SAUCE***

Step 3

* - or 2 teaspoons grated lemon peel

Step 4

** - or chopped fresh lemon leaves1. 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.

Step 5

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.

Step 6

*** RED CURRY PASTE***

Step 7

NOTE: Use purchased Thai Muslim curry paste or all of this mixture.

Step 8

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.

Step 9

Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.