DIRECTIONS
1. Heat a sauce pan over medium heat and add just enough oil to completely coat the bottom of the pan.
2. Add the curry paste and gently sizzle for a minute until fragrant, using a spoon or spatula to break it up as much as possible.
3. Add the fish fumet and bring to a simmer.
4. Add the citrus, curry leaves, lemongrass, and scallions. Continue to simmer for about 30 minutes.
5. Whisk in the coconut milk, honey, and Hondashi, and bring back to a simmer. Do not boil. (If Hondashi is not available, you can add a small piece of dried kombu to the fumet, or add extra fish sauce at the end.)
6. Strain the broth through a fine-meshed sieve and return it to the pan, still on medium heat.
7. Whisk in the corn starch slurry and simmer for at least a full minute, until the broth thickens slightly.
8. Add a dash of fish sauce and then use salt as needed to fine-tune the flavor of the broth. Serve hot with grilled sturgeon and garnish as desired.
9. If not serving immediately, quickly chill the broth over an ice bath and store cold for up to a week. Reheat gently, whisking vigorously to restore the emulsion. Taste and readjust seasoning as needed.