Spicy Hawaiian Fish Stew with Creamy ‘Poi’

  5.0 – 3 reviews  • Hawaiian Recipes
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 4 servings

Ingredients

  1. 3 pounds mixed Hawaiian fish, eviscerated, scaled and hacked into 2-inch pieces, keep heads whole
  2. Pink Hawaiian salt
  3. Black pepper
  4. Canola oil, to cook
  5. 2 habaneros, de-stemmed, finely sliced
  6. 2 onions sliced
  7. 5 cloves garlic, sliced
  8. 5 slices ginger, peeled, sliced 1/8-inch thick
  9. 2 cups, peeled whole tomatoes (canned tomatoes are ok)
  10. 6 sprigs thyme
  11. 2 bay leaves
  12. 6 kaffir lime leaves
  13. Water, to cover
  14. 3 limes, juiced
  15. 1/2 pound Gai Choy, cut into 20-inch pieces
  16. 2 cups heavy cream
  17. 1 tablespoon minced garlic
  18. 1 tablespoon minced ginger
  19. 2 cups steamed soft and peeled poi, cut into 2-inch pieces
  20. 1/2 cup sliced green scallions

Instructions

  1. Season the fish with salt and pepper. In a stockpot coated with oil, sear the fish. Add the habaneros, onions, garlic, ginger, tomatoes, thyme, bay leaves, and kaffir leaves. Cover with water, check for seasoning and bring to a simmer. Simmer for 1 hour.
  2. Squeeze in lime juice and gai choy right before serving. Check for seasoning. To make the poi, heat the cream with the garlic and ginger and reduce by 20 percent. Add the hot taro and mash together smooth. Season and check for flavor.
  3. Place a mound of poi in the middle of a large pasta bowl. Top off with lots of the fish stew. Garnish with scallions.
  4. Beverage: Lillikoi Hawaiian Beer.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 1220
Total Fat 68 g
Saturated Fat 32 g
Carbohydrates 72 g
Dietary Fiber 9 g
Sugar 12 g
Protein 88 g
Cholesterol 369 mg
Sodium 2291 mg

Reviews

Caroline Barnett
I thought that the dish was a delightful treat,to roll over the palate as if the sunset was going down my throat. Like the red hue blending with green, blue ,orange,well I hope you get my drift!
Ryan Mays
The recipe calls for “poi” to be steamed and peeled. This is the incorrect usage of the term. “Taro” is the root that must be steamed and peeled. “Poi” is taro after it has been steamed and mashed into a paste.
Sonya Hall
This is good stuff. Make and eat it.

 

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