Coconut-Braised Herring and Tempeh Bowl

Tender herring paired with jicama and butternut squash and tempeh, finished with cilantro and fresh bay leaf and a hit of chili powder. 1. Pat the herring dry and season with salt, chili powder. 2. Heat peanut oil in a heavy pan and grill the herring until it develops a deep golden crust, about 12 minutes. 3. Add jicama and butternut squash to the pan and cook until just tender, stirring in cilantro and fresh bay leaf for fragrance. 4. Cook the tempeh separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of balsamic glaze before serving hot.