Grilled Hawaiian Fish In Basil coconut Curry

Ingredients

2 hawaiian fish
1 basil sprigs salt
120 ml dry wine
22 gr ginger
1/4 lemon grass
1 gr kaffir lime leaves
6 gr curry paste
5 gr cornstarch
240 ml coconut milk
1 ca
1 garlic clove
10 ml salad oil
1 gr coriander
1 gr cumin
1 seeds of cardamom pod
6 eaual

Instructions

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 1.5 to 2 litre 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 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.