Ming Tsai and Bruce Ayau rowing out to a fishing hole in Hawaii

Yield: 4 servings

Ingredients:

3 lbs. mixed Hawaiian fish, eviscerated, scaled and hacked into 2-inch pieces (keep heads whole)
2 haberneros, de-stemmed, fine sliced
2 onions sliced
5 cloves of garlic, sliced
5 slices of ginger, peeled, 1/8-inch thick
2 cups, peeled whole tomatoes
6 sprigs of thyme
2 bay leaf
6 kaffir lime leaves
water to cover
1/2-lb. Gai Choy, cut into 2-inch pieces
1 Tbs. minced garlic
1 Tbs. minced ginger
2 cups heavy cream
1/2-cup sliced green scallions
Canola oil to cook
pink Hawaiian salt and black pepper to taste

Directions:

1. Season the fish with salt and pepper.
   
2. In a stock pot coated with oil, sear the fish.
   
3. Add the haberneros, onions, garlic, ginger, tomatoes, thyme, bay and kaffir.
   
4. Cover with water, check for seasoning and bring to a simmer.
   
5. Simmer for one hour.
   
6. Squeeze in lime juice and Gai Choy right before serving.
   
7. Check for seasoning.
   
8. To make the Poi, heat the cream with garlic and ginger and reduce by 20 percent.
   
9. Add the hot taro and mashe together smooth.
   
10. Season and check for flavor.

Plating: Place a mound of poi in the middle of a large pasta bowl. Top off with lots of the fish stew. Garnish with scallions.

Beverage: Mai Tai.

Copyright, 2000, Ming Tsai, All Rights Reserved