Title: Thai fish curry 
 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.