1. Heat oil in a large soup pot over medium heat. Add garlic and ginger. Cook and stir until fragrant, about 1 minute. Add onion. Cook and stir until translucent but not brown, about 3 to 4 minutes. Add fish sauce and let it sizzle, about 20 to 30 minutes.

2. Add coconut milk and water to pot (it's OK if coconut milk has separated and use light milk). Stir until smooth and bring mixture to boil. Add black pepper, spinach, and fish. When spinach has begun to wilt, about 30 seconds, gently stir stew. Cover and cook for 3 minutes. Gently stir again. Fish will be cooked through and stew will be thick.

3. To serve, ladle stew into six soup bowls and crumble three crackers over each bowl.

Source: Hannaford fresh Magazine, May - June 2007