How to Make Halibut in Spicy Coconut Soup with Fried Taro Chips - A Step-by-Step Guide

Halibut in Spicy Coconut Soup with Fried Taro Chips is an exquisite and flavorful dish that combines the delicate taste of halibut with the rich and spicy flavor of coconut soup. This recipe is perfect for anyone who loves seafood and enjoys a bit of heat in their dishes. The addition of fried taro chips adds a crispy and satisfying texture to the dish, making it a truly memorable dining experience.

The star of this dish is the halibut, a flaky and mild-flavored fish that pairs perfec...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 11 mins
  • Total Time: 1 hr 41 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    773 cal.

    • Total Fat: 70g
    • Saturated Fat: 41g
    • Cholesterol: 11mg
    • Sodium: 186mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 12g
    • Total Sugars: 14g
    • Protein: 15g
    • Vitamin C: 156mg
    • Calcium: 186mg
    • Iron: 10mg
    • Potassium: 1447mg