Recipe - Thai Fish Curry

1/3 cup Finely chopped onion
2 tablespoon Mncd frsh cilantro stems
2 tablespoon Mncd frsh lemongrass
(frm bottom 6" of stalk)
1 tablespoon Turmeric
1 tablespoon Mncd fresh ginger
1 tablespoon Ground cumin
3 Lge garlic clvs, halved
Three fourths teaspoon Dried crushed red pepper
1 tablespoon Vegetable oi
Three fourths pound 1 1/2" thick sea bass
Fillets, cut in 3" pieces
1 cup Cnd unswtnd coconut milk
2/3 cup Bottled clam juice
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 medhigh 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip