---------- Recipe via Meal-Master (tm) v8.02
  
       Title: THAI FISH CURRY VMXV03A
  Categories: Thai, Seafood, Rice
       Yield: 2 servings
  
     1/3 c  Finely chopped onion
       2 tb Mncd frsh cilantro stems
       2 tb Mncd frsh lemongrass
            (frm bottom 6 of stalk)
       1 tb Turmeric
       1 tb Mncd fresh ginger
       1 tb Ground cumin
       3    Lge garlic clvs, halved
     3/4 ts Dried crushed red pepper
       1 tb Vegetable oi
     3/4 lb 1 1/2 thick sea bass
            Fillets, cut in 3 pieces
       1 c  Cnd unswtnd coconut milk
     2/3 c  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 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.
  
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