Yield: 2 servings
Measure | Ingredient |
---|---|
⅓ cup | Finely chopped onion |
2 tablespoons | Mncd frsh cilantro stems |
2 tablespoons | Mncd frsh lemongrass |
\N \N | (frm bottom 6\" of stalk) |
1 tablespoon | Turmeric |
1 tablespoon | Mncd fresh ginger |
1 tablespoon | Ground cumin |
3 \N | Lge garlic clvs, halved |
¾ teaspoon | Dried crushed red pepper |
1 tablespoon | Vegetable oi |
¾ pounds | 1 1/2\" thick sea bass |
\N \N | Fillets, cut in 3\" pieces |
1 cup | Cnd unswtnd coconut milk |
⅔ cup | Bottled clam juice |
\N \N | Minced fresh cilantro |
\N \N | 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.