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Ingredients Jump to Instructions ↓

  1. 1/2 Fresh ginger - sliced

  2. 1 Onion - sliced (small)

  3. 1 Fresh - hot red (1 to 2)

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/4 teaspoon 1 1/3ml Sugar

  6. 1/4 teaspoon 1 1/3ml Turmeric

  7. 2 cups 474ml Coconut milk

  8. 1 Red snapper or - similar fish, about 1 Ginger root

  9. 2 Lemon grass or two - slices lemon

  10. 1/4 lb 113g / 4oz Spinach or Swiss chard - coarsely chopped

Instructions Jump to Ingredients ↑

  1. Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coconut milk into a smooth paste. Set aside Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side.

  2. Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat. Add the gingerroot and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm.

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