Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Hawaiian fish*
                        fresh basil sprigs
                        salt
                        -----basil-coconut curry sauce-----
     1/2  cup           dry white wine
   1 1/2  tablespoons   minced fresh ginger
     1/4  cup           minced fresh lemon grass*
   1      tablespoon    dried kaffir lime leaves**
   2      teaspoons     red curry paste -- (follows)
   2      teaspoons     cornstarch
   1      cup           canned coconut milk
                        -----red curry paste-----
   1      large         ca or nm chili
   1                    garlic clove -- minced
   2      teaspoons     salad oil
     1/2  teaspoon      ground coriander
     1/4  teaspoon      ground cumin
   1                    seeds of cardamom pod

Preparation:

* - cut into 6 equal pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. * - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves BASIL-COCONUT CURRY SAUCE: 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: 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.