This is largely based on a recipe by Thai food guru Andy Richter, founder of Pok Pok. I just added vegetables to give the dish body in place of the traditional jasmine rice. We have had amazing meals at the original Pok Pok in Portland as well as the new place near us in Red Hook. He is a true student of classic Thai cooking, especially street food — no pad Thai. I bought a bamboo steamer just to make this dish. So much fun — I loved cooking the sweet potatoes on one level and fish on another, and it left an amazing broth. We had the miso slaw w/ daikon on side.