| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Lao |
Ceideburg 2, Seafood, Sumatra |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Piece fresh ginger, sliced |
| 1 |
|
Onion, sliced |
| 1 |
|
Or 2 fresh, hot red |
|
|
chilies seeded sliced |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Sugar |
| 1/4 |
t |
Turmeric |
| 2 |
c |
Coconut milk |
| 1 |
|
Whole red snapper or |
|
|
similar fish about 1 |
|
|
pound |
| 1 |
|
Laos [Galangal S.C.] |
| 2 |
|
Stalks lemon grass or two |
|
|
slices lemon |
| 1/4 |
lb |
Spinach or Swiss chard |
|
|
coarsely chopped |
INSTRUCTIONS
Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of
the coocnut milk into a smooth paste. Set aside Grill fish over
charcoal or in a gas or electric broiler for 2 minutes on each side.
Put the remaining coconut milk and the spice paste in a large skillet
and bring to a boil over moderate heat. Add the laos and lemon grass
and simmer for 5 minutes, stirring frequently. Add the fish and
greens, cook for 15 minutes basting occasionally. Serve warm. Serves
4 with rice and other dishes. San Francisco Chronicle, 3/9/88. Posted
by Stephen Ceideberg; February 24 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“How can a moral wrong be a civil right?”