Grilled Hawaiian Fish in Basil-Coconut Curry

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.