Thai Fish Curry

Name: Thai Fish Curry
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2 serving(s)
Ingredients: 1/3 cup onion, finely chopped; 2 tablespoons fresh cilantro stems, minced; 2 tablespoons fresh lemongrass, minced (from bottom 6 inches of stalk); 1 tablespoon turmeric; 1 tablespoon fresh ginger, minced; 1 tablespoon cumin, ground; 3 garlic cloves, halved; 3/4 teaspoon dried red pepper, crushed; 1 tablespoon vegetable oil; 3/4 lb sea bass fillet, cut into 3 inch pieces (1 1/2 inch); 1 cup canned unsweetened coconut milk; 2/3 cup bottled clam juice; fresh cilantro, minced; rice, freshly cooked

Submitted by Jacques Lorrain

"Thai Fish Curry"

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Ready In:: 55mins
Ingredients:: 14
Serves:: 2

ingredients

¹⁄₃ cup onion, finely chopped
2 tablespoons fresh cilantro stems, minced
2 tablespoons fresh lemongrass, minced (from bottom 6 inches of stalk)
1 tablespoon turmeric
1 tablespoon fresh ginger, minced
1 tablespoon cumin, ground
3 garlic cloves, halved
³⁄₄ teaspoon dried red pepper, crushed
1 tablespoon vegetable oil
³⁄₄ lb sea bass fillet, cut into 3 inch pieces (1 1/2 inch)
1 cup canned unsweetened coconut milk
²⁄₃ cup bottled clam juice
fresh cilantro, minced
rice, freshly cooked

directions

Blend onion, cilantro, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers in a food processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.)
Heat vegetable oil in a medium non-stick skillet over medium-high heat.
Add 2 rounded tablespoons spice paste; stir 1 minute.
Add fish and cook 2 minutes, turning occasionally with tongs.
Add coconut milk and clam juice; 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.
The mild spice paste is also great used as a base for chicken and shrimp curries.