Grilled Hawaiian Fish In Basil-Coconut Curry

Course : Fish
Serves: 6
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2 pounds Hawaiian fish*
1 bunch fresh basil sprigs
1 teaspoon salt
-----basil-coconut curry sauce-----
1/2 cup dry white wine
1 1/2 tablespoons minced fresh ginger
1/4 cup minced fresh lemon grass*
1 tablespoon dried kaffir lime leaves**
2 teaspoons red curry paste -- (follows)
2 teaspoons cornstarch
1 cup canned coconut milk
-----red curry paste-----
1 large ca or nm chili
1 clove garlic -- minced
2 teaspoons salad oil
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pieces seeds of cardamom pod

Preparation / Directions:

* - cut into 6 equal pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. * - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves BASIL-COCONUT CURRY SAUCE: 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: 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.

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