Grilled Rock Cod with Red Thai Curry Sauce

Marinade

Stir In saucepan:

1/2 cup sugar
1 cup soy sauce

Reduce to 1 cup

Add:

1/2 cup Chinese rice wine*
3-4 tablespoons grated ginger, with the ginger juice
1/2 cup toasted sesame oil
1/2 cup vegetable oil
4 scallions, sliced

Completely cool the marinade. Marinate 5 pounds of fish in half of the marinade for 2-4 hours. Reserve the rest of the marinade for another use.

Grill the fish on and oiled grill over hot coals for 3-4 minutes per side. Serve with Red Thai Curry Sauce.

*Keith suggested using Bourbon or Sake in the marinade, but I didn’t have either of those on hand, so used Chinese rice wine, which is a good substitute with not quite as strong a flavor.

Red Thai Curry Sauce
adapted from Roy’s Feasts from Hawaii

4 cups unsweetened coconut milk
1/4 cup minced lemon grass, pounded in a mortar with a pestle
3 fresh basil leaves (use purple or Thai basil if you can find one of them)
1/4 cup palm sugar
1 tablespoon fish sauce
2 tablespoon grated ginger
2-3 tablespoons red curry paste

Combine all the ingredients in a saucepan and simmer at a low temperature for about 30 minutes, until the sauce coasts the back of a spoon.