Spicy Hawaiian Fish Stew with Creamy 'Poi' Recipe | Ming Tsai | Food Network

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