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Title: Gulai Daun Singkong Tumbuk (Grilled Fish with Greens)
Categories: Sumatra Seafood Ceideburg
Yield: 4 Servings
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 |
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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