Grilled Hawaiian Fish in Basil-Coconut Curry

Ingredients

• 2 pounds fish hawaiian
• cut into 6 equal pieces
• grilled
• 1 x basil sprigs
• fresh
• 1 x salt
• 1/2 cup white wine dry
• 1 1/2 tablespoons ginger minced fresh
• 1/4 cup lemongrass minced fresh
• 1 tablespoon kaffir lime leaves dried
• 2 teaspoons red curry paste
• 2 teaspoons cornstarch
• 1 cup coconut milk canned
• 1 large hot chili peppers
• 1 each garlic cloves minced
• 2 teaspoons vegetable oil
• 1/2 teaspoon coriander ground
• 1/4 teaspoon cumin ground
• 1 each cardamom pods seeds of 1

Instructions

1. Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil.
2. Add salt to taste.
3. BASIL-COCONUT CURRY SAUCE:
4. 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.
5. Simmer, covered, for 15 minutes.
6. In a blender, whirl mixture with cornstarch and coconut milk until smooth.
7. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following).
8. Stir sauce over high heat until boiling.
9. If made ahead, chill airtight up to 1 day.
10. Reheat to simmering; if needed, add coconut milk to thin.
11. Stir in fresh basil leaves.
12. Use hot.
13. RED CURRY PASTE: Rinse chili; stem, seed and break into small pieces.
14. In a 6 to 8 inch frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes.
15. Add chili, coriander, cumin, and cardamom pod seeds.
16. Stir just until chili browns lightly, about 45 seconds.
17. Use hot or cold.