Recipe information
Yield
Servings
Ingredients
1
/3 cup finely chopped onion
2
tablespoons minced fresh cilantro stems
2
tablespoons minced fresh lemongrass (from bottom 6 inches of stalk)
1
tablespoon turmeric
1
tablespoon minced fresh ginger
1
tablespoon ground cumin
3
large garlic cloves, halved
3
/4 teaspoon dried crushed red pepper
1
tablespoon vegetable oil
3
/4 pound 1-1/2-inch-thick sea bass fillets, cut into 3-inch pieces
1
cup canned unsweetened coconut milk
2
/3 cup bottled clam juice
Minced fresh cilantro
Freshly cooked rice
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Preparation
Step 1
Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. DO AHEAD Paste can be prepared 3 days ahead. Cover and chill.
Step 2
Heat oil in medium nonstick 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 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.