Name: Grilled Hawaiian Fish in Basil-Coconut Curry Sauce
Ingredients: 2 lb Hawaiian fish*; Fresh basil sprigs; Salt; 1/2 c Dry white wine; 1 1/2 tb Minced fresh ginger; 1/4 c Minced fresh lemon grass*; 1 tb Dried kaffir lime leaves**; 2 ts Red curry paste (follows); 2 ts Cornstarch; 1 c Canned coconut milk; 1 Large CA or NM chili; 1 Garlic clove,minced; 2 ts Salad oil; 1/2 ts Ground coriander; 1/4 ts Ground cumin; 1 Seeds of cardamom pod

When did Christ defeat Satan? Well, it was predicted immediately after the fall in the third chapter of the Bible, when it says Christ will “bruise [Him] on the head” (Gen. 3:15). 1 John 3:8, “The Son of God appeared for this purpose, to destroy the works of the devil” (cf. Jn. 12:31). We see this victory ultimately happen through His Passion when our Savior defeated the devil and dealt Him a mortal wound. Hebrews 2:14, “That through death He might render powerless him who had the power of death, that is, the devil.” Colossians 2:15, “When He had disarmed the rulers and authorities, He made a public display of them, having triumphed over them through Him.” And then He, 1 Peter 3:22, ascended to “the right hand of God, having gone into heaven, after angels and authorities and powers had been subjected to Him.” The war is over. The mission is completed. Satan is defeated. And while he still, 1 Peter 5:8, “Prowls around like a roaring lion, seeking someone to devour,” his ultimate defeat is guaranteed. Romans 16:20, “The God of peace will soon crush Satan under your feet.” Revelation 20:10, “And the devil who deceived them was thrown into the lake of fire and brimstone, where the beast and the false prophet are also; and they will be tormented day and night forever and ever.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Hawaiian	Seafood, Regional	6	Servings

INGREDIENTS

2	lb	Hawaiian fish*
		Fresh basil sprigs
		Salt
1/2	c	Dry white wine
1 1/2	tb	Minced fresh ginger
1/4	c	Minced fresh lemon grass*
1	tb	Dried kaffir lime leaves**
2	ts	Red curry paste (follows)
2	ts	Cornstarch
1	c	Canned coconut milk
1		Large CA or NM chili
1		Garlic clove,minced
2	ts	Salad oil
1/2	ts	Ground coriander
1/4	ts	Ground cumin
1		Seeds of cardamom pod

INSTRUCTIONS

BASIL-COCONUT CURRY SAUCE
RED CURRY PASTE
* - 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.
Posted to MM-Recipes Digest V3 #219
Date: Mon, 12 Aug 1996 22:47:30 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

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