Gulai daun singkong tumbuk (grilled fish with

4 Servings

Ingredients

Quantity Ingredient
½ Piece fresh ginger, sliced
1 small Onion, sliced
1 Or 2 fresh, hot red chilies, seeded, sliced
½ teaspoon Salt
¼ teaspoon Sugar
¼ teaspoon Turmeric
2 cups Coconut milk
1 Whole red snapper or similar fish, about 1 pound
1 slice Laos [Galangal S.C.]
2 Stalks lemon grass or two slices lemon
¼ pounds Spinach or Swiss chard, coarsely chopped

Directions

Process the ginger, onion, chili, salt, sugar, turmeric and ¼ 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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