1. Blend onion, cilantro, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers in a food 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 vegetable oil in a medium non-stick skillet over medium-high heat. 3. Add 2 rounded tablespoons spice paste; stir 1 minute. 4. Add fish and cook 2 minutes, turning occasionally with tongs. 5. Add coconut milk and clam juice; simmer until fish is cooked through, turning occasionally, about 6 minutes. 6. Transfer fish to plate. 7. Boil liquid until reduced to thick sauce, about 8 minutes. 8. Season with salt. 9. Return fish to sauce and heat through. 10. Sprinkle with cilantro. 11. Serve over rice. 12. The mild spice paste is also great used as a base for chicken and shrimp curries. ---------------------------------------------------------------------------
Nutrition
Ingredients
