Fish Curry

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Title: Fish Curry
Yield: 2 Servings
Categories: Thai, Seafood, Grains/rice


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