Spicy Hawaiian Fish Stew with Creamy Poi
Ingredients
- 3 pounds mixed Hawaiian fish, eviscerated, scaled and hacked into 2-inch pieces, keep heads whole
- Pink Hawaiian salt
- Black pepper
- Canola oil, to cook
- 2 habaneros, de-stemmed, finely sliced
- 2 onions sliced
- 5 cloves garlic, sliced
- 5 slices ginger, peeled, sliced 1/8-inch thick
- 2 cups, peeled whole tomatoes (canned tomatoes are ok)
- 6 sprigs thyme
- 2 bay leaves
- 6 kaffir lime leaves
- Water, to cover
- 3 limes, juiced
- 1/2 pound Gai Choy, cut into 20-inch pieces
- 2 cups heavy cream
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 cups steamed soft and peeled poi, cut into 2-inch pieces
- 1/2 cup sliced green scallions
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