Gulai Daun Singkong Tumbuk
grilled fish with green leaves

450 gr red snapper
125 gr cassave leaves (or spinach)
2 lemon grass (sereh)
450 ml coconut milk
2 cm laos

2 shallots
2 cm ginger
1/2 tsp salt or too taste
1/2 tsp palmsugar (gula jawa)
1 cm kunyit (turmeric/kurkuma)
2 red rawits (chillies)

Ground the ingredients for the bumbu into a paste. Grill the fish over charcoal for 5 minutes on each side. Heat in a wok the coconut milk ans stir in the bumbu. Then add the laos and the lemon grass and let it simmer for 5 minutes. Then add the fish and the cassave leaves and let it slowly cook for 15 minutes.

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