Chuukese Coconut Fish Taro Soup

Ingredients

• 12 oz white fish fillets, cut into large chunks
• 12 oz taro or waxy potato, peeled and cubed
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 2 cups fish stock or water
• 1 1/2 cups rice, for serving
• 1 lime, half juiced and half cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Peel the taro under running water or wearing gloves; the raw sap irritates skin. Cut it into even 1-inch cubes.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat the oil in a heavy pot over medium heat and cook the onion for 5 minutes until soft, then add the garlic, ginger, and chili for 30 seconds.
4. Add the taro, the stock, and the salt. Bring to a boil, then reduce to a simmer and cook for 18 to 20 minutes, until the taro is completely tender and has thickened the broth slightly.
5. Taro must be fully cooked through; undercooked it is unpleasantly sharp on the throat, so test a cube before going on.
6. Pour in the coconut milk and bring it back to the barest simmer. Do not let it boil hard, or the coconut milk will split into oil and curds.
7. Slide in the fish chunks and poach gently for 5 to 6 minutes, until they turn opaque, flake at a fork, and reach 145F (63C).
8. Take the pot off the heat, stir in the lime juice, and adjust the salt. Serve over the rice with the cilantro and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.