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1
In your favorite big soup pot, saute a few slices of onion in the sesame oil for just a moment to flavor the oil.
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2
Add plantains while hot, let them sear, and turn heat down.
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3
Pour fish sauce and sriracha into a seperate shallow pan and stir in coconut milk.
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4
Add peanut butter and stir together until creamy and smooth.
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5
Add bits of water as needed to dilute mixture.
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6
Add half of the garlic and stir.
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7
Pour mixture into the soup pot over plantains, then stir in spices until all is well blended.
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8
Add half of the onions and green papaya.
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9
Pour in water.
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10
**Optional** At this point, if you'd like, you can blend half of the soup very well and add it back inches
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11
Let that simmer for a little while while you clean up or pull the cilantro from its stems or whatever.
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12
Squeeze some lime juice over the snapper and dust with a little more black pepper.
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13
Saute another slice of onion in another drop hot sesame oil, then sear the fish in it.
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14
After the very outside of the fish browns (fish is still raw, really) dump the fish into the simmering soup.
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15
Let simmer until snapper is cooked through and plantains and papaya is soft, turn off heat, and add carrots, onions, green onions, garlic, cilantro, and taro.
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16
Cover and let sit on the stove for a little while, then devour.
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17
Preferably with other people or at least not all at once.
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18
Garnish with paprika, a bit of shredded coconut, and a wedge of lime.
