Recipe - Pickled Fish With Coconut Milk

1 pound Smelts, dressed
One fourth teaspoon Salt
One fourth cup Vinegar
One half teaspoon Tumeric (optional)
Three fourths cup Thick coconut milk

I have two smelts recipes that are really easy and lowfat (except for the
coconut milk see if you can find the lowfat kind) and delicious if you
like that tangy vinegar taste. These are Filipino recipes and so are meant
to be eaten with steamed rice. These are both from Marilyn Donato's
_Philippine Cooking in America_.

Marinate fish in vinegar, salt and tumeric for at least 1 hour. Bring to a
boil and simmer covered for 5 minutes. Add coconut milk and simmer 5
minutes more. Serves 3. Posted to Digest eatlf.v097.n080 by
bgaerlan@ucla.edu (Barbara Gaerlan) on Mar 25, 1997