Grilled 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

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

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

2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold. --