| 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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