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

Name: Spicy Hawaiian Fish Stew with Creamy 'Poi' Recipe | Ming Tsai
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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This Spicy Hawaiian Fish Stew with Creamy 'Poi' recipe is fresh, flavorful, and simple enough for a weeknight. Restaurant quality results at home.

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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