Thai Fish Curry
		Ingredients: 3/4 lb 1 1/2" thick sea bass fillets, cut into 3" pieces. 1 cup canned unsweetened coconut milk 2/3 cup bottled clam juice minced fresh cilantro 1/3 cup finely chopped onion 2 Tbsp minced fresh cilantro stems 2 Tbsp minced fresh lemongrass (use bottom 6" of stalk) 1 Tbsp turmeric 1 Tbsp ground cumin 3 large cloves fresh garlic, crushed 3/4 tsp dried crushed red pepper
		Instructions 1. Combine onion, cilantro stems, lemongrass, turmeric, cumin, garlic, and pepper in a food processor, stopping frequently to scrape down sides of bowl. Cover and refrigerate. 2. Heat oil in a nonstick skillet over medium-high, read it. Add 2 rounded tablespoons of spice mixture, and stir for 2 minutes. 3. Add fish and cook 2 minutes, turning occasionally with tongs. 4. Add coconut milk and clam juice and simmer until fish is cooked through, about 6 minutes. 5. Transfer fish to plate. Boil liquid until reduced to a thick sauce (about 8 minutes). Return fish to sauce and heat through. Sprinkle with cilantro. 6. Serve with rice.