Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           finely chopped onion
   2      tablespoons   frsh cilantro stems, minced
   2      tablespoons   frsh lemongrass, minced
                        -- (frm bottom 6" of stalk)
   1      tablespoon    turmeric
   1      tablespoon    fresh ginger
   1      tablespoon    ground cumin
   3      cloves        garlic -- halved
     3/4  teaspoon      dried crushed red pepper
   1      tablespoon    vegetable oil
     3/4  pound          -- ¥
   1 1/2  "             thick sea bass
   1      fillets       -- cut in 3" pieces
   1      cup           unswtnd coconut milk
     2/3  cup           bottled clam juice
                        minced fresh cilantro
                        freshly cooked rice

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.