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Receta Grilled Hawaiian Fish In Basil Coconut Curry Sauce
by Global Cookbook

Grilled Hawaiian Fish In Basil Coconut Curry Sauce
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Ingredientes

  • 2 lb Hawaiian fish* Fresh basil sprigs Salt
  • 1/2 c. Dry white wine
  • 1 1/2 Tbsp. Chopped fresh ginger
  • 1/4 c. Chopped fresh lemon grass*
  • 1 Tbsp. Dry kaffir lime leaves**
  • 2 tsp Red curry paste (follows)
  • 2 tsp Cornstarch
  • 1 c. Canned coconut lowfat milk
  • 1 lrg CA or possibly NM chili
  • 1 x Garlic clove,chopped
  • 2 tsp Salad oil
  • 1/2 tsp Grnd coriander
  • 1/4 tsp Grnd cumin
  • 1 x Seeds of cardamom pod

Direcciones

  1. - Cut into 6 eaual pcs, grilledSpoon sauce equally onto 6 hot plates; set fish in sauce and garnish with basil. Add in salt to taste.
  2. BASIL-COCONUT CURRY SAUCE***
  3. - or possibly 2 tsp. grated lemon peel
  4. - or possibly minced fresh lemon leaves1. In a 1 1/2 to 2 qt pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or possibly lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 min.
  5. In a blender, whirl mix with cornstarch and coconut lowfat milk till smooth. Return to pan (with 1 Tbsp. dry basil leaves if not using fresh, following). Stir sauce over high heat till boiling. If made ahead, refrigerateairtight up to 1 day. Reheat to simmering; if needed, add in coconut lowfat milk to thin. Stir in fresh basil leaves. Use warm.
  6. RED CURRY PASTE***
  7. NOTE: Use purchased Thai Muslim curry paste or possibly all of this mix.
  8. Rinse chili; stem, seed and break into small pcs. In a 6-8" frying pan over medium heat, stir garlic in salad oil till golden brown, about 2 min.
  9. Add in chili, coriander, cumin, and cardamom pod seeds. Stir just till chili browns lightly, about 45 seconds. Use warm or possibly cool.