GRILLED FISH & SPINACH WITH COCONUT SAUCE - Cuisine Magazine - From New Zealand to the World
Palusami is a delectable mix of the young leaves of taro encased in banana leaves and baked with coconut cream. Traditionally baked in an umu, you could replica
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Ingredients
- 10cm piece ginger, peeled
- 2 tablespoons vegetable oil
- 1 whole fish, scaled, cleaned and gills removed
- 4 cloves garlic, minced
- pinch chilli flakes
- 1 small onion, very finely chopped
- 1 fresh red chilli, finely chopped plus ½ red chilli, sliced, to serve
- 1 x 400ml can coconut milk
- 1 tablespoon arrowroot mixed with 1 tablespoon water (or use cornflour)
- 1 bunch spinach, stems on, washed
- ½ cup coriander leaves
- lemon or lime wedges, to serve.
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