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Laksa-inspired coconut fish stew

Inspired by:

Spice Paste:

  • 6 shallots
  • 6 cloves garlic
  • 2T cashew butter
  • 2T ginger-juice
  • 3T diced Anaheim peppers
  • 1t flaked bonito
  • 1t olive oil
  • Prepared curry powder, 1t

Fish Gravy:

  • Spice paste
  • 1 14oz can coconut milk
  • 14oz water
  • 2T white miso
  • ½  filet baked halibut, crumbled

Also:

  • Rice noodles, prepared according to package (soaked in boiling water, in the case of the ones I use)

Pretty things that are also yummy:

  • Sliced summer squash, sautéed in hot olive oil, just long enough to get slightly brown, tossed with herbed sea salt
  • Quartered crimini mushrooms, tumbled in tamari and briefly sautéed in olive oil
  • Yin-yang carrots

Grind first six ingredients until it’s a chunky paste, and stir in olive oil and curry powder.  Heat at least 2T olive oil in a 4qt heavy-bottomed pot.   Add paste and cook for about five minutes, stirring frequently.

Pour in can of coconut milk, water, and miso.  Bring to a simmer over medium heat, stirring until well-combined.  Dump in crumbled halibut, reduce heat, simmer until heated through.

To serve, put noodles in bowl.  Ladle fish gravy over noodles.   Put pretty yummy things on top. Apologize to partner for making an extraordinary mess of the kitchen, and be thoroughly forgiven due in part to the yumminess of dinner.

For some reason, this was exactly what I needed this evening. (It's Batgirl stew!)

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