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Grilled Hawaiian Fish in Basil-Coconut Curry

Title: Grilled Hawaiian Fish in Basil-Coconut Curry is a home-style recipe. Serves 6. Categories: Seafood, Hawaiian 2 lb Hawaiian fish* Fresh basil sprigs Salt -----------------BASIL-COCONUT CURRY SAUCE----------------- 1/2 c Dry white wine 1 1/2 tb Minced fresh ginger 1/4 c Minced fresh lemon gr...

Illustrative photo

Ingredients

• 1/2 cup
• 1 1/2 tbsp
• 1/4 cup
• 1 tbsp
• 2 tsp
• 2 tsp
• 1 cup

Method (preview)

1. 1

   Cut into 6 eaual pieces, grilled

2. 2

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

3. 3

   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.

4. 4

   Simmer, covered, for 15 minutes.

5. 5

   Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following).

6. 6

   Stir sauce over high heat until boiling.

7. 7

   If made ahead, chill airtight up to 1 day.

8. 8

   Reheat to simmering; if needed, add coconut milk to thin.

9. 9

   Stir in fresh basil leaves.

10. 10

    Use hot. RED CURRY PASTE NOTE: Use purchased Thai

11. 11

    Muslim curry paste or all of this mixture.

12. 12

    Rinse chili; stem, seed and break into small pieces.

13. 13

    In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes.

14. 14

    Add chili, coriander, cumin, and cardamom pod seeds.

15. 15

    Stir just until chili browns lightly, about 45 seconds.

16. 16

    Use hot or cold.