1poundsalmon collars or other leftover fish, cubes
1teaspoonfish sauce
Juice of 3 limes
2cupscoarsely chopped mustard greens
1/4cupchopped toasted peanuts, for serving
Instructions
Rinse the rice grits and sweet potato in a fine mesh strainer under cold water until the water run clears, 3 to 4 minutes. Set aside.
Heat the olive oil in a large pot set over medium-high heat. When the oil shimmers, add the onions, chiles, ginger, and garlic and cook for 4 to 5 minutes, until the onions are translucent. Add the rice grits, potatoes, and shrimp paste and cook for 3 minutes, stirring continually. Add the coconut milk and tomatoes and simmer for 10 minutes. Add the clam juice and chicken stock and simmer another 10 minutes.
Add the peanut butter, crab, clams, shrimp, and salmon and stir to combine. Simmer an additional 3 minutes, or until the seafood is just cooked through. Add the fish sauce, lime juice, and mustard greens and stir to combine just until the mustard greens have slightly wilted. Serve garnished with toasted peanuts.