Title: Fish Curry
Categories: Thai Seafood Grain
Yield: 2 Servings
| 1/3 | c | Finely chopped onion |
| 2 | tb | Mncd frsh cilantro stems |
| 2 | tb | Mncd frsh lemongrass |
| | | (frm bottom 6" of stalk) |
| 1 | tb | Turmeric |
| 1 | tb | Mncd fresh ginger |
| 1 | tb | Ground cumin |
| 3 | | Lge garlic clvs, halved |
| 3/4 | ts | Dried crushed red pepper |
| 1 | tb | Vegetable oi |
| 3/4 | lb | 1 1/2" thick sea bass |
| | | Fillets, cut in 3" pieces |
| 1 | c | Cnd unswtnd coconut milk |
| 2/3 | c | Bottled clam juice |
| | | Minced fresh cilantro |
| | | Freshly cooked rice |
Blend first 8 ingredients in processor to dry paste, stopping frequently to
scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover
and chill.) Heat oil in medium nonstick skillet over med-high heat. Add 2
rounded T spice paste; stir 1 minute. Add fish and cook 2 minutes, turning
occasionally with tongs. Add coconut milk and clam juice and simmer until
fish is cooked through, turning occasionally, about 6 minutes. Transfer
fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes.
Season with salt. Return fish to sauce and heat through. Sprinkle with
cilantro. Serve over rice. From Bon Appetit, June, 1992. MM format by Mike
Kean.