Fish curry
Yield: 2 Servings
Ingredients:
- 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
Instructions:
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.
