Thai Fish Curry Vmxv03a Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Finely chopped onion,
2 tbsp: Mncd frsh cilantro stems,
2 tbsp: Mncd frsh lemongrass,
, 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 lbs: 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,
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.
Source from luhu.jp
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.
Source from luhu.jp