Title: Gulai Daun Singkong Tumbuk (Grilled Fish with Greens)
Categories: Sumatra Seafood Ceideburg
Yield: 4 Servings

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.

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