Grilled Hawaiian Fish in Basil-Coconut Curry Sauce

Grilled Hawaiian Fish in Basil-Coconut Curry Sauce

Makes 6 servings

Ingredients:
Fish:
2 pounds Hawaiian fish, cut into 6 pieces
Fresh basil sprigs
Salt

Basil-Coconut Curry Sauce:
1/2 cup dry white wine
1 1/2 tablespoons minced fresh ginger
1/4 cup minced fresh lemongrass (or 2 teaspoons grated lemon peel)
1 tablespoon dried kaffir lime leaves (or chopped fresh lemon leaves)
2 teaspoons red curry paste
2 teaspoons cornstarch
1 cup canned coconut milk, plus more as needed

Red Curry Paste:
1 large dried California or New Mexico chile
1 garlic clove, minced
2 teaspoons salad oil
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Seeds of 1 cardamom pod

Directions:
1. For the curry paste, rinse, stem and seed the chile and break it into small pieces. In a small frying pan over medium heat, stir the garlic in the oil until golden, about 2 minutes. Add the chile, coriander, cumin and cardamom seeds and stir until the chile browns lightly, about 45 seconds.
2. For the sauce, bring the wine, ginger, lemongrass, lime leaves and 2 teaspoons curry paste to a boil in a 1 1/2- to 2-quart pan. Cover and simmer 15 minutes.
3. Blend with the cornstarch and coconut milk until smooth. Return to the pan and stir over high heat until boiling. Stir in fresh basil leaves. (It can be made a day ahead; reheat and thin with coconut milk if needed.)
4. Grill the fish. Spoon the sauce onto 6 warm plates, set the fish in the sauce, garnish with basil and add salt to taste.