Grilled Hawaiian Fish in Basil-Coconut Curry Recipe

Name: Grilled Hawaiian Fish in Basil-Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds fish hawaiian, cut into 6 equal pieces, grilled, 1 x basil sprigs, fresh, 1 x salt, 1/2 cup white wine dry, and more.

Yes, Grilled Hawaiian Fish in Basil-Coconut Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Hawaiian Fish in Basil-Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions