Recipe - Thai Light Sea Bass With Curry And Ginger

2 cup Skim milk
3 tablespoon Minced ginger root
1 tablespoon Thai Red Curry Base
1 tablespoon Turmeric
2 teaspoon Garlic; finely chopped
2 teaspoon Fish sauce (nam pla)
1 One half teaspoon Imitation coconut extract
6 5oz sea bass fillets
H
One half cup Bottled clam juice
1 tablespoon Arrowroot
3 tablespoon Chopped fresh basil
1 tablespoon Sugar
3 cup Cooked jasmine rice or
other white rice

Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2
hours, turning occassionally.
Remove fish from curry mixture. Transfer curry mixture to heavy large
skillet and bring to simmer over high heat. Sprinkle fish with salt and
pepper; add fish to skillet. Reduce heat to low; cover and simmer 4
minutes. Turn fish, cover and simmer until opaque in center, about 2
minutes longer. Using spatula, transfer fish to plate. Tent with foil to
keep warm.
Whisk clam juice and arrowroot in small bowl to dissolve arrowroot.
Whisk slurry into curry mixture. Boil until slightly thickened, whisking
often, about 6 minutes. Stir in basil and sugar. Season with salt
(sparingly). Pour any accumulated juices from fish into curry sauce. Place
RICE on plates; top with fish. Spoon sauce over fish. Garnish with chopped
fresh mint (optional).

Marinade Prep Work: 2:15 Rice: 40mins (or 20) Fish: 15 mins. Per Serving:
330 cals (total fat 3 g)
Posted to MCRecipe Digest V1 #179

Date: Thu, 1 Aug 1996 17:29:01 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
Serving Ideas : Thai Light FiveVegetable Stirfry and tea

NOTES : See Thai Light Spicy Chicken and Vegetable Bundles for complete
menu.