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