Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Piece fresh ginger, sliced 1 Whole red snapper or
1 sm Onion, sliced -similar fish, about 1 pound
1 Or 2 fresh, hot red 1 sl Laos [Galangal S.C.]
-chilies, seeded, sliced 2 Stalks lemon grass or two
1/2 ts Salt -slices lemon
1/4 ts Sugar 1/4 lb Spinach or Swiss chard,
1/4 ts Turmeric -coarsely chopped
2 c Coconut milk

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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