Yield: 6 Servings
|2 cups||Skim milk|
|3 tablespoons||Minced ginger root|
|1 tablespoon||Thai Red Curry Base|
|2 teaspoons||Garlic; finely chopped|
|2 teaspoons||Fish sauce (nam pla)|
|1½ teaspoon||Imitation coconut extract|
|6||5-oz sea bass fillets|
|½ cup||Bottled clam juice|
|3 tablespoons||Chopped fresh basil|
|3 cups||Cooked jasmine rice or other white rice|
Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occassionally.
Remove fish from curry mixture. Transfer curry mixture to heavy large skillet and bring to simmer over high heat. Sprinkle fish with salt and pepper; add fish to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, cover and simmer until opaque in center, about 2 minutes longer. Using spatula, transfer fish to plate. Tent with foil to keep warm.
Whisk clam juice and arrowroot in small bowl to dissolve arrowroot.
Whisk slurry into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt (sparingly). Pour any accumulated juices from fish into curry sauce. Place RICE on plates; top with fish. Spoon sauce over fish. Garnish with chopped fresh mint (optional).
Marinade Prep Work: 2:15 Rice: 40mins (or 20) Fish: 15 mins. Per Serving: 330 cals (total fat 3 g)
Posted to MC-Recipe Digest V1 #179 Date: Thu, 1 Aug 1996 17:29:01 -0700 (PDT) From: PatH <phannema@...>
Serving Ideas : Thai Light Five-Vegetable Stir-fry and tea NOTES : See Thai Light Spicy Chicken and Vegetable Bundles for complete menu.