Grilled Hawaiian Fish in Basil-Coconut Curry
Yield
6 servingsPrep
25 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish
hawaiian, cut into 6 equal pieces, grilled |
|
| 1 | x |
basil
sprigs, fresh |
*
|
| 1 | x |
salt
|
*
|
| Basil coconut curry sauce | |||
| ½ | cup |
white wine
dry |
*
|
| 1 ½ | tablespoons |
ginger
minced fresh |
|
| ¼ | cup |
lemongrass
minced fresh |
|
| 1 | tablespoon |
kaffir lime leaves
dried |
*
|
| 2 | teaspoons |
red curry paste
|
*
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | cup |
coconut milk
canned |
|
| Red curry paste | |||
| 1 | large |
hot chili peppers
|
*
|
| 1 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
vegetable oil
|
|
| ½ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
cumin
ground |
|
| 1 | each |
cardamom pods
seeds of 1 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish
hawaiian, cut into 6 equal pieces, grilled |
|
| 1 | x |
basil
sprigs, fresh |
*
|
| 1 | x |
salt
|
*
|
| Basil coconut curry sauce | |||
| 118 | ml |
white wine
dry |
*
|
| 23 | ml |
ginger
minced fresh |
|
| 59 | ml |
lemongrass
minced fresh |
|
| 15 | ml |
kaffir lime leaves
dried |
*
|
| 1E+1 | ml |
red curry paste
|
*
|
| 1E+1 | ml |
cornstarch
|
|
| 237 | ml |
coconut milk
canned |
|
| Red curry paste | |||
| 1 | large |
hot chili peppers
|
*
|
| 1 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
coriander
ground |
|
| 1.3 | ml |
cumin
ground |
|
| 1 | each |
cardamom pods
seeds of 1 |
*
|
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.
