Halibut In Spicy Coconut Soup With Fried Taro Chips - cooking recipe

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

Preparation

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.