Grilled Hawaiian Fish in Basil-Coconut Curry Sauce

Ready in 1 hour

Top-ranked recipe named "Grilled Hawaiian Fish in Basil-Coconut Curry Sauce"

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Try this Grilled Hawaiian Fish in Basil-Coconut Curry Sauce recipe, or contribute your own. "Regional" and "Seafood" are two tags used to describe Grilled Hawaiian Fish in Basil-Coconut Curry Sauce.


Ingredients

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sprigs Fresh basil
2 ts Red curry paste; (follows)
1 tb Dried kaffir lime leaves; **
1 clove Garlic; minced
1 pod cardamom; seeds only
1 c Canned coconut milk
1/4 c fresh lemon grass; Minced *
BASIL-COCONUT CURRY SAUCE
1 1/2 tb fresh ginger; Minced
1/4 ts Ground cumin
1/2 c Dry white wine
2 ts Cornstarch
RED CURRY PASTE
1 Large chili; from CA or NM
2 ts Salad oil
2 lb Hawaiian fish; *
Salt
1/2 ts Ground coriander

Original recipe makes 6

Servings  

Preparation

* - 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

Calories Per Serving: 93 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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