Vietnamese Fisherman'S Stew

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

1. Heat the oil in a lidded pot over medium-low heat. Add the onions, garlic, and ginger; cook until soft but not browned, 8 minutes. Add the carrots and cook for another minute.
2. Sprinkle in the curry powder and cayenne, and cook for 1 minute, or until fragrant. Add the salt and mirin, and bring to a boil. Let it simmer for 3 minutes, until slightly reduced. Pour in the coconut milk and 2 cups water, and bring to a boil.
3. Add the potatoes, return the liquid to a boil, and then turn the heat to low and cover the pot. Simmer for 10 to 12 minutes, until the potatoes are easily pierced with a fork. (You can make the stew ahead to this point.)
4. Add the bok choy and toss to distribute. Then add the fish pieces and arrange them so they are fully covered by the liquid. Cover the pot and simmer for 4 minutes, until the fish is cooked through but not falling apart. Add the lime juice to the stew.
5. Ladle the fish, vegetables, and broth into bowls, and garnish with the lime quarters.

vegetable oil, onions, garlic, fresh ginger, carrots, curry powder, cayenne pepper, salt, white wine, coconut milk, potatoes, batch regular bok choy, hake

Taken from food52.com/recipes/11952-vietnamese-fisherman-s-stew (may not work)