Spicy Hawaiian Fish Stew with Creamy 'Poi'

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3 pounds mixed Hawaiian fish, eviscerated, scaled and hacked into 2-inch pieces, keep heads whole

Pink Hawaiian salt

Black pepper

Canola oil, to cook

2 habaneros, de-stemmed, finely sliced

2 onions sliced

5 cloves garlic, sliced

5 slices ginger, peeled, sliced 1/8-inch thick

2 cups, peeled whole tomatoes (canned tomatoes are ok)

6 sprigs thyme

2 bay leaves

6 kaffir lime leaves

Water, to cover

3 limes, juiced

1/2 pound Gai Choy, cut into 20-inch pieces

2 cups heavy cream

1 tablespoon minced garlic

1 tablespoon minced ginger

2 cups steamed soft and peeled poi, cut into 2-inch pieces

1/2 cup sliced green scallions