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      RECIPE TITLE "Hawaiian Fish in Basil-Coconut Curry Sauce" Author: Miriam

    yields4 servings time 40 min. difficultymoderate


    • 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 (see below)
    • 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 cut into 6 pieces grilled (spoon sauce equally onto 6 warm plates: set fish in sauce and garnish with basil - Add salt to taste)


    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

    (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)

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