| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains, Dairy | Thai | Thai, Seafood, Vegetables | 2 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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