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Ингредиенты
- 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
Инструкции
- * - 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.
- *** BASIL-COCONUT CURRY SAUCE***
- * - or possibly 2 tsp. grated lemon peel
- ** - 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.
- 2. 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.
- *** RED CURRY PASTE***
- NOTE: Use purchased Thai Muslim curry paste or possibly all of this mix.
- 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.
- Add in chili, coriander, cumin, and cardamom pod seeds. Stir just till chili browns lightly, about 45 seconds. Use warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 6 servings | |
| Calories 96 | |
| Calories from Fat 48 | 50% |
| Total Fat 5.64g | 7% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 104mg | 3% |
| Total Carbs 7.91g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.41g | 0% |
| Protein 0.64g | 1% |
