| 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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