Halibut In Spicy Coconut Soup With Fried Taro Chips

Name: Halibut In Spicy Coconut Soup With Fried Taro Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 taro, peeled and cut into large chunks; 1/2 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 1/2 cups water; sea salt to taste; 1 tablespoon chopped fresh cilantro

Servings: persons

1 taro, peeled and cut into large chunks
1/2 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 1/2 cups water
sea salt to taste
1 tablespoon chopped fresh cilantro

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 taro, peeled and cut into large chunks, 1/2 cup vegetable oil, or as needed, divided, 4 bone-in halibut steaks, 1 head green cabbage, quartered, and more.

Yes, Halibut In Spicy Coconut Soup With Fried Taro Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!