Grilled Fish with Greens
small sized, sliced
red chili peppers
hot, seeded, sliced
red snapper, whole fish
or similar fish, about 1 pound
or two slices lemon
or spinach, coarsely chopped
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.
Serves 4 with rice and other dishes.