| 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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