Halibut in Spicy Coconut Soup with Fried Taro Chips recipe
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Ingredients
- 1 taro, peeled and cut into large chunks ½ cup vegetable oil, or as needed, divided 4 bone-in halibut steaks 1 head green cabbage, quartered 4 small tomatoes, chopped 1 large onion, chopped 1 green chile pepper, finely chopped, or more to taste 2 (14 ounce) cans coconut milk 2 ½ cups water sea salt to taste 1 tablespoon chopped fresh cilantro
Nutrition Info
- 772.7 caloriescarbohydrate: 31.3 gcholesterol: 10.5 mgfat: 70.4 gfiber: 11.5 gprotein: 15.4 gsaturatedFat: 40.8 gservingSize: -sodium: 186.1 mgsugar: 14 gtransFat: : -unsaturatedFat: : -
Directions Halibut in Spicy Coconut Soup with Fried Taro Chips
Directions
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Bring a large pot of salted water to a boil. Add taro, cook until tender, 15 to 20 minutes. Drain and let cool. Cut cooled taro into 1/4-inch thick slices.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook halibut steaks in the hot oil until lightly browned, about 2 minutes per side. Place halibut steaks on paper towels to absorb excess oil.
Place cabbage quarters in a large saucepan. Pour in enough water to cover. Bring to a boil, cook until just tender, 4 to 5 minutes. Drain.
Spread cabbage evenly over the bottom of a large Dutch oven over medium heat. Arrange halibut steaks on top. Layer tomatoes, onion, and chile pepper over halibut.
Stir coconut milk and water together in a bowl. Pour into the Dutch oven. Season with salt. Bring to a boil, reduce heat and simmer until halibut flakes easily with a fork, about 30 minutes. Avoid stirring too often to keep halibut intact. Sprinkle cilantro on top.
Heat remaining 6 tablespoons vegetable oil in a deep saucepan over medium-high heat. Cook taro slices in batches until slightly golden, 3 to 5 minutes. Place on a wire rack to cool. Season with sea salt.