Spicy Hawaiian Fish Stew With Creamy Poi Food

LUAU STEW WITH PORK

Steps:

• Prepare the luau leaves. Wash the leaves very thoroughly. Chop off and discard the stems. Chop the leaves into 1" ribbons. Set aside.
• Toss the cubes of pork shoulder with a teaspoon of salt. Set aside.
• In a large pot, add oil, and turn to medium-high heat. Add the pork in a single layer and brown evenly on all sides. Remove the pork and set aside on a plate. Pour out any excess oil from the pot.
• Add the sliced onions and minced ginger to the pot. Turn heat down to medium and cook until the onions are translucent.
• Put all the luau leaves over the onions and ginger. Put the browned pork over the luau leaves. Add a half-cup of water to the pot. Bring to a boil and then turn the heat down to low and cook for 1 hour (more or less time depending on how tender your luau leaves are).
• Check on the stew every 15 minutes, give it a stir. The pork will begin to break down - you can shred it into smaller pieces with chopsticks (that's how we like to eat it), or leave them as larger chunks.
• Season to taste with salt. Some people also like to add shoyu, but that is up to you. Serve hot with rice and all the other good Hawaiian dishes. Don't forget the chili pepper water!

POI

Steps:

• Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.

SPICY FISH STEW

Steps:

• In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
• Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
• Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
• Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
• Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.

COCONUT FISH STEW WITH BASIL AND LEMONGRASS

Steps:

• Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
• Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)