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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
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.