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Recipe by: moryne
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See below ingredients and instructions of the recipe
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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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