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.
