thai fish curry vmxv03a

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