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Grilled Fish

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.


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