I took the trimmings (skin, bones. etc.) from yeterday’s sashimi and threw them in the rice cooker with brown rice and soaked adzuki beans plus ginger, garlic, shredded kale, and some salt and pepper.
The remaining good pieces of fish went in the pan with shallot, lima beans, carrot, coconut milk, curry powder and paste, a little water and the Balinese salt. Served over the rice mixture, and garnished with gomasio, scallion, and cilantro:
