Thai Fish Curry Vmxv03a Ingredients
1/3 cup finely chopped onion
2 tbsp mncd frsh cilantro stems
2 tbsp mncd frsh lemongrass
1 (frm bottom 6 of stalk)
1 tbsp turmeric
1 tbsp mncd fresh ginger
1 tbsp ground cumin
3 lge garlic clvs, halved
3/4 tsp dried crushed red pepper
1 tbsp 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
Thai Fish Curry Vmxv03a Directions
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.
Serves: 2
Thai Fish Curry Vmxv03a Recipe from the Recipes To Go Collection
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