Gulai Daun Singkong Tumbuk(Grilled Fish with Greens)
Submitted by rioja
Indonesian grilled fish simmered in a fragrant coconut milk curry with turmeric, ginger, lemongrass, and fresh greens. A traditional Gulai recipe that brings bold Southeast Asian flavors to your table in 35 minutes.
YIELD
4 servingsPREP
10 minCOOK
22 minREADY
35 minThis is the kind of dish that transports you straight to an Indonesian warung with the first spoonful.
Gulai Daun Singkong Tumbuk starts with whole red snapper grilled over high heat, then simmered in a golden coconut milk curry built on a paste of ginger, turmeric, fresh chili, and onion. Lemongrass and laos (galangal) layer in their aromatic warmth, while Swiss chard (standing in for cassava leaves) wilts into the sauce.
Serve it over steamed rice with other dishes for an authentic Indonesian spread.
Kitchen Tips
- Blend the spice paste until very smooth for the silkiest curry; any chunks will stay chunky
- Grill the fish quickly, just 2 minutes per side, to get a light char before it finishes cooking in the coconut sauce
- If you can’t find galangal (laos), a small piece of fresh ginger makes a reasonable substitute
- Fresh lemongrass stalks give the best flavor; bruise them with the back of a knife before adding to release the oils
Ingredients
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.
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