Grilled Hawaiian Fish In Basil-coconut Curry Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
Directions:
* - 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.
Source from luhu.jp
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.
Source from luhu.jp