Ingredients Jump to Instructions ↓

  1. 1/2 Piece fresh ginger, sliced

  2. 1 sm Onion, sliced

  3. 1 Or 2 fresh, hot red -chilies, seeded, sliced

  4. 1/2 ts Salt

  5. 1/4 ts Sugar

  6. 1/4 ts Turmeric

  7. 2 c Coconut milk

  8. 1 Whole red snapper or -similar fish, about 1 pound 1 sl Laos

  9. 2 Stalks lemon grass or two -slices lemon

  10. 1/4 lb Spinach or Swiss chard, -

Instructions Jump to Ingredients ↑

  1. -coarsely chopped 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.


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