| 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
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