Rinse the beans in water, checking for imperfect ones. Soak for 24 hours. Drain and put into crock pot with 5 cups water and 1 teaspoon of salt. Place one quartered onion and two smashed cloves of garlic (skin removed) in a coffee filter. Staple it closed. Lay it atop the water in the crock pot, cover, and cook on low for 12 hours or until the beans are tender. Drain and cool. Dispose of coffee filter, onion and garlic.
Step2
Rinse 1 cup of white rice in a sieve under running water until the water runs clear. Place in large casserole dish. Add 2 cups of coconut milk, the cooled beans, salt to taste, cover and cook in microwave on high for 5 minutes. Remove, stir, and return to microwave for 20 minutes on 50% power. When done, stir lightly with a fork and set aside to keep warm.
Step3
Check the fish fillets to be sure there are no bones, place in square pan, add the rest of the coconut milk, the grated ginger, salt & pepper. Cover with Saran wrap (leaving a corner open as a steam vent) and microwave on high for 3 minutes. Remove, peel off Saran wrap, move fish from the middle to the outside, cover with a new piece of Saran, again leaving a vent corner, and microwave another 3 minutes on 70% power.
Tips & Warnings
The ginger grates more easily if it's frozen. I always keep a chunk of it in my freezer.
This meal is delicious served with a salad of shredded lettuce, finely shredded cabbage, thinly sliced red onion, whole black olives, mandarin orance segments, sliced avocado and ripe mango, lightly tossed with your favorite vinaigrette dressing.
Microwaves vary, so your timings might be different. Check the fish after the first cooking and see if the flesh of the inside pieces is flaking already. If it is, after rotating the inside fillets to the outer edges of the dish, reduce either the time or the power settings on the microwave.
Enthusiast 
