curry fish stew

Ingredients

• 2 pounds firm white fish (such as haddock, cod, halibut, or red snapper), cut into 2-inch pieces and patted dry
• ground Himalayan pink salt, to taste and divided
• freshly ground mixed peppercorns, to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup chopped red onions
• 1/2 cup diced carrots
• 1/2 cup diced yellow peppers
• 1 large jalapeño pepper, ribs removed and finely diced
• 1 tablespoon minced ginger
• 3 large cloves garlic, pressed
• 2 cups low-sodium chicken broth (substitute fish stock)
• 1 pound baby potatoes, scrubbed and halved
• 1 can coconut milk (14 oz./398 ml)
• 2 tablespoons Thai red curry paste, or more to taste
• 1 tablespoon coconut sugar (substitute brown sugar or maple sugar)
• 1 cup cherry tomatoes, washed and halved
• 1.2 teaspoons lime zest
• 1 tablespoon corn starch
• 1/2 cup cold water
• 4 cans cooked rice
• 1 tablespoon chopped cilantro, for garnish
• 4 lime wedges, for serving