Grilled Hawaiian Fish in Basil-Coconut Curry

• 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

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.

fish hawaiian, basil, salt, white wine, ginger, fresh, lime, red curry, cornstarch, coconut milk, hot chili peppers, garlic, vegetable oil, coriander ground, cumin ground

Taken from recipeland.com/recipe/v/grilled-hawaiian-fish-basil-coc-47061 (may not work)