Grilled Hawaiian Fish In Basil-coconut Curry Sauce 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