| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Lao | Sumatra, Seafood, Ceideburg 2 | 4 | Servings |
INGREDIENTS
| 1/2 | Piece fresh ginger, sliced | |
| 1 | sm | Onion, sliced |
| 1 | Or 2 fresh, hot red chilies, seeded, sliced | |
| 1/2 | ts | Salt |
| 1/4 | ts | Sugar |
| 1/4 | ts | Turmeric |
| 2 | c | Coconut milk |
| 1 | Whole red snapper or similar fish, about 1 pound | |
| 1 | sl | 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
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