| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Hawaiian | Regional, Seafood | 6 | Servings |
INGREDIENTS
| 2 | lb | Hawaiian fish* |
| Fresh basil sprigs | ||
| Salt | ||
| 1/2 | c | Dry white wine |
| 1 1/2 | T | Minced fresh ginger |
| 1/4 | c | Minced fresh lemon grass* |
| 1 | T | Dried kaffir lime leaves** |
| 2 | t | Red curry paste, follows |
| 2 | t | Cornstarch |
| 1 | c | Canned coconut milk |
| 1 | Large CA or NM chili | |
| 1 | Garlic clove, minced | |
| 2 | t | Salad oil |
| 1/2 | t | Ground coriander |
| 1/4 | t | Ground cumin |
| 1 | Seeds of cardamom pod |
INSTRUCTIONS
~ 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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