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.