Fish Curry



	Fish Curry seafood, thai, grains/rice, thailand 1/3 cup finely chopped onion 2 tablespoon mncd frsh cilantro stems 2 tablespoon mncd frsh lemongrass 1 (frm bottom 6 of stalk) 1 tablespoon turmeric 1 tablespoon mncd fresh ginger 1 tablespoon ground cumin 3 lge garlic clvs, halved 3/4 teaspoon dried crushed red pepper 1 tablespoon vegetable oi 3/4 lb 1 1/2 thick sea bass 1 fillets, cut in 3 pieces 1 cup cnd unswtnd coconut milk 2/3 cup bottled clam juice 1 minced fresh cilantro 1 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.