Title: Grilled Hawaiian Fish in Basil-Coconut Curry Sauce
Categories: Seafood
Yield: 6 Servings

2	lb	Hawaiian fish*
		Fresh basil sprigs
		Salt
BASIL-COCONUT CURRY SAUCE
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 (follows)
2	ts	Cornstarch
1	c	Canned coconut milk
RED CURRY PASTE
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 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.

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