Preparation:
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.
From Bon Appetit, June, 1992. MM format by Mike Kean. |
