Sea Bass with Thai Curry and Pistachios

Photo: American Pistachio Growers
From: Chef Walter Manzke, République, Los Angeles. Yield: 4 servings.

1⁄3 cup pearl tapioca
4 stalks lemongrass
2 tsp. galangal

Register to view the full article

Register for Access!

Already a member? .

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.