Halibut in Spicy Coconut Soup with Fried Taro Chips The Best Recipes

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Halibut in Spicy Coconut Soup with Fried Taro Chips

"My family is from the Fiji Islands and this recipe was given to me from my mother, who got it from her mother. You can find taro in most Asian stores - tastes like a potato, but better! This recipe does take a bit of time but it's worth it. I'm sure you'll all enjoy!"

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

Instructions :

Prep : 30M Cook : 4M Ready in : 1H41M
  • 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.

Notes :

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