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Ingredients
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Broth
Sautéed Spinach
Method
Broth Preparation
- 1
Prepare the Broth
In a large pot, combine fish stock, coconut milk, lemongrass, galangal, Kumbawa leaves, and chili pepper. Bring to a gentle simmer over medium heat.
- 2
Cook the Fish
Add the Lingcod fillets to the broth and cook for about 10-12 minutes or until the fish is cooked through and flakes easily with a fork. Season with salt and black pepper.
Sautéed Spinach Preparation
- 3
Sauté the Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and black pepper to taste.
Serving
- 4
Plate the Dish
Serve the Lingcod in the Kumbawa broth with a generous portion of sautéed spinach on the side.