Demok with FishTaro Leaf and Coconut Soup
A Palauan demok variation with fish, taro leaves, and coconut milk. The taro leaves are simmered thoroughly before the fish is added, avoiding the irritation caused by undercooked leaves.
Prep
20m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 600gGrouper (cut into large chunks)
- 220gTaro Leaf (washed and chopped)
- 650mlCoconut Milk
- 650mlWater
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 15gFresh Ginger (sliced)
- 15mlCoconut Oil
- 8gSalt
- 2gBlack Pepper
Serving
- 20mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the coconut oil in a pot over medium heat. Add the onion, garlic, and fresh ginger and cook until softened.
- 02
Add the taro leaf and water, bring to a boil, then reduce to a steady simmer. Cook uncovered until the leaves are completely tender, at least 30 minutes; undercooked taro leaves can irritate the mouth and throat.
- 03
Pour in the coconut milk and return the soup to a gentle simmer.
- 04
Add the grouper, salt, and black pepper and simmer until the fish reaches 63°C (145°F) and flakes easily.
- 05
Stir in the lime juice and serve hot.
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