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How To make Grilled Hawaiian Fish In Basil Coconut Curry
2 lb 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
* - cut into 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 *** * - or 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
oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold. -----
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What's the BEST Way to Cook Sea Bass
Chilean Sea Bass is one of the best fish around. It's delicious, it's versatile, and especially amazing when served with Mediterranean-style vegetables and is finished with fresh basil.
What I want to know is what is the best way to cook it? Pan-Seared? Grilled? Baked?
Chilean sea bass is caught in deep waters in and around southern oceans near Antarctica. It is a buttery, firm, mildly sweet, melt-in-your-mouth fish that pairs with just about anything. It is snow-white in color and can be eaten with or without the skin.
You can grill, broil, bake, pan-sear, or poach it. Chilean sea bass is a bit of an overfished species and is often very expensive.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
For the Mediterranean Vegetables
• 3 tablespoons olive oil
• 1 pound baby potatoes, sliced in half
• 1 peeled and thinly sliced shallots
• 3 finely minced garlic cloves
• 10 kalamata olives, sliced in half
• 10 Frescatrano olives, sliced in half
• 2 julienne roasted red bell peppers
• 15-20 cherry tomatoes, sliced in half
• ½ cup white wine.
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
For the Sea Bass
• 2 tablespoons oil
• 2 teaspoons unsalted butter
• 4 8-ounce skin-on fresh Chilean sea bass fillets
• salt and pepper to taste
Grilled Fish Hawaii Thai Style from Bamboo Restaurant via Yummeo
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Featured Recipe from Bamboo Restaurant & Gallery in Hawi Town on the Kohala Coast of the Big Island.
WEBSITE: or
Fish: Grill your choice of fresh fish, Garnish with Chopped Tomato, Mung Bean Sprouts, Cilantro, Peanuts and Chopped Green Onions.
Coconut Sauce: Saute: 1 Tbs. Minced Garlic, ½ Tbs. Minced Shallots, ½ Tbs. Minced Ginger, ½ Tbs. Minced Lemon Grass.
Add and Bring to a simmer: ¾ Cup Thai Sweet Chili Sauce, ¼ Cup Thai Nam Pla (Shrimp Sauce), 13oz. Can Coconut Milk, 2 Tbs. Fresh Lime Juice.
Add a bit of cornstarch mixed with water. Let Sit.
Before serving toss in: ¼ Cup Fresh Cilantro, ¼ Cup Fresh Basil
Sides: Goes well with white or brown rice and your choice of steamed or stir-fried vegetables.
How to make delicious Creamy Coconut Shrimp [코코넛크림새우]
#Creamycoconutshrimp #chinesebuffetfood #coconutshrimp
This Creamy Coconut Shrimp recipe was inspired by a popular Chinese buffet menu.
Shrimp with Creamy Garlic Sauce
#youtube #shorts
Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
Caribbean Style Mahi Recipe | Pineapple & Fish Recipe @Christinesworldspice
Caribbean Style Mahi Recipe | Pineapple & Fish Recipe @CHRISTINE'S WORLD SPICE
Also check out how I made this Ginger & Beef Pasta,
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-Love Christine