Spicy Hawaiian Fish Stew with Creamy 'Poi' Recipe

Name: Spicy Hawaiian Fish Stew with Creamy 'Poi'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season the fish with salt and pepper.
2
In a stockpot coated with oil, sear the fish.
3
Add the habaneros, onions, garlic, ginger, tomatoes, thyme, bay leaves, and kaffir leaves.
4
Cover with water, check for seasoning and bring to a simmer.
5
Simmer for 1 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 the garlic and ginger and reduce by 20 percent.
9
Add the hot taro and mash together smooth.
10
Season and check for flavor.
11
Place a mound of poi in the middle of a large pasta bowl.
12
Top off with lots of the fish stew.
13
Garnish with scallions.
14
Beverage: Lillikoi Hawaiian Beer.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Hawaiian Fish Stew with Creamy 'Poi' falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Hawaiian Fish Stew with Creamy 'Poi'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions