---------- Recipe via Meal-Master (tm) v8.02

     Title: THAI FISH CURRY VMXV03A
Categories: Thai, Seafood, Rice
     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.

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