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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 2|
|Calories from Fat: 304 (64%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 22.7g||114 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 68.9mg||21 %|
|Sodium 150.9mg||5 %|
|Potassium 1004.8mg||26 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.6g|
|Protein 35.4g||51 %|
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Calories per serving: 476
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