Vietnamese Fisherman's Stew

Course Main Dishes

Ingredients in this Recipe

1 1/2 pound hake, catfish, cod, or tilapia or other mild white fish, cut into 8 pieces
1 1/2 pound waxy potatoes (red or Yukon Gold), peeled and cut into 11⁄2 inch pieces
1 14 ounce can coconut milk
1/2 teaspoon cayenne pepper (or to taste)
2 limes: 1 juiced, 1 quartered
2 medium carrots, peeled and cut into thin slices on the diagonal
2 small onions, thinly sliced
2 tablespoons curry powder
2 tablespoons minced peeled fresh ginger (from a 2 inch knob)
2 tablespoons vegetable oil
2 teaspoons salt
2/3 cups mirin or white wine
5 cloves garlic, thinly sliced
6 bunches baby bok choy, washed and trimmed (or use 1 batch regular bok choy, cut into bite sized pieces)

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