Ingredients
1/3
cup finely chopped onion
2
tbsp minced fresh cilantro stems
2
tbsp minced fresh lemongrass (from bottom 6 inches of stalk)
1
tbsp minced fresh ginger
3
large garlic cloves, halved
3/4
tsp dried crushed red pepper
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
Directions
1.
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.)
2.
Heat oil in medium nonstick skillet over medium-high heat. Add
3.
2 rounded tablespoons spice paste; stir 1 minute. Add fish and cook
4.
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.
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