Grilled Hawaiian Fish in Basil-Coconut Curry
Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.
YIELD
6 servingsPREP
25 minCOOK
25 minREADY
60 minThis is Hawaiian-Thai fusion at its best: grilled Hawaiian fish (think mahi-mahi, ono, or opah) served in a brilliantly aromatic sauce that combines the richness of coconut milk with Thai red curry heat and enough fresh basil to make your kitchen smell like a garden.
The sauce builds in three stages: white wine simmered with ginger, lemongrass, kaffir lime leaves, and homemade red curry paste; blended smooth with coconut milk and cornstarch; then finished with fresh basil leaves stirred in at the end to keep their color and perfume.
Make the red curry paste from scratch if you can. Toasted dried chili, garlic in hot oil, plus coriander, cumin, and cardamom pod seeds give a layered depth that store-bought pastes can’t match. Store-bought works in a pinch.
Grill the fish over medium-high heat just until opaque in the center. Firm fish like ahi or swordfish take 3 to 4 minutes per side; flakier fish like mahi need slightly less.
Chef Tips
- Oil the grill grates, not the fish. Oiled fish smokes and creates off-flavors; oiled grates prevent sticking.
- Fresh lemongrass beats dried every time. If you can’t find fresh, use a strip of lemon peel with a pinch of lemon zest.
- Make the sauce up to a day ahead and reheat gently. Flavors mature overnight.
- Stir in the fresh basil only at the very end, off the heat. Cooking basil leaves turns them black and bitter.
Variations
- Swap basil for Thai basil (holy basil) for a more authentic Thai flavor profile.
- Use chicken, shrimp, or firm tofu in place of fish for the same flavor-packed sauce.
- Serve over jasmine rice with a squeeze of fresh lime to brighten everything up.
Ingredients
Directions
Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil.
Add salt to taste.
BASIL-COCONUT CURRY SAUCE:
In a 1½ 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.
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: Rinse chili; stem, seed and break into small pieces.
In a 6 to 8 inch 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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