Ingredients

• 2 cups nonfat milk
• 3 tablespoons minced peeled fresh ginger
• 1 tablespoon Thai red curry base*
• 1 teaspoon turmeric
• 2 teaspoons finely chopped garlic
• 2 teaspoons fish sauce (nam pla)
• 1 1/2 teaspoons imitation coconut extract
• 6 5-to 6-ounce sea bass fillets
• 1/2 cup bottled clam juice
• 1 tablespoon arrowroot
• 3 tablespoons chopped fresh basil
• 1 tablespoon sugar
• 3 cups cooked jasmine rice or other white rice

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Instructions

1. Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occasionally.
2. Remove fish from the curry mixture. Transfer curry mixture to heavy large skillet and bring to simmer over high heat. Sprinkle fish with salt and pepper; add fish to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, cover and simmer until opaque in center, about 2 minutes longer. Using spatula, transfer fish to plate. Tent with foil to keep warm.
3. Whisk clam juice and arrowroot in small bowl to dissolve arrowroot. Whisk into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt. Pour any accumulated juices from fish into curry sauce. Place rice on plates; top with fish. Spoon sauce over fish.