Ingredients
- 1 snapper (whole red)
- 1/2 ginger (fresh)
- 2 c coconut milk
- 1/4 lb spinach
- 1/2 ts salt
- 1/4 ts sugar
- 1/4 ts turmeric
- 2 slices stalks lemon grass
- 1 slice onion
- 1 slice laos galangal s (sliced)
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.