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Grilled Hawaiian Fish In Basil-Coconut Curry
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Categories

  • Low Fat Recipes
  • Seafood
  • BBQ Seafood
    • Ready in: 30
    • Serves: 6
    • Difficulty: easy
    • kcal: 143 per 6 oz.
    Grilled Hawaiian Fish In Basil-Coconut Curry

    Here are some of the best types of Hawaiian fish to use with this recipe. The recipe can be found all over the internet and is a great and simple exotic island fish curry.

    Ahi. Ahi is a name that refers to either the Bigeye tuna or yellowfin tuna. ...
    Mahi Mahi - common dolphinfish
    Ono - word meaning “good to eat.” It is commonly known as wahoo and is a close relative of the king mackerel
    Hapu'upu'u - commonly called Hawaiian sea bass or grouper, is only known to occur in the Hawaiian Islands and at seamounts just northwest of Hawaii
    Kajiki - commonly known as Pacific blue marlin, or a'u, the Hawaiian name applied to all marlin species
    Opakapaka - also known as the Hawaiian pink snapper
    Monchong - an exotic Hawaiian fish with large flakes and pink-white flesh which is snow white when cooked

    Ingredients

    • 2 lb Hawaiian fish*
    • Fresh basil sprigs
    • Salt
    • BASIL-COCONUT CURRY SAUCE
    • 1/2 c Dry white wine
    • 1 1/2 tbs Minced fresh ginger
    • 1/4 c Minced fresh lemon grass*
    • 1 tbs Dried kaffir lime leaves**
    • 2 tsp Red curry paste (follows)
    • 2 ts Cornstarch
    • 1 c Canned coconut milk
    • RED CURRY PASTE
    • 1 Large CA or NM chili (Try Hatch if available)
    • 1 Garlic clove,minced
    • 2 tsp Salad oil
    • 1/4 tsp Ground cumin
    • 1/2 tsp Ground coriander
    • 1 Seeds of cardamom pod

    Directions

  • Preparation:
    1. * Cut grilled fish into 6 eaual pieces,
    2. Spoon sauce equally onto 6 warm plates; set fish into the sauce and garnish with basil.
    3. 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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