Solomon Islands-Style Coconut Fish and Taro Stew

Name: Solomon Islands-Style Coconut Fish and Taro Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Solomon Islands
Ingredients: 600 g Red Snapper (cut into large chunks); 500 g Taro Root (peeled and cut into chunks); 120 g Onion (finely chopped); 10 g Garlic (crushed); 400 ml Coconut Milk; 600 ml Water; 10 g Lemongrass (bruised); 7 g Salt; 2 g Black Pepper; 20 ml Lime Juice

A gentle coconut stew with fish and taro, seasoned with aromatics and lime in a Solomon Islands-style preparation.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

544kcal

Calories

36g

Protein

27g

Fat

44g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

600g
Red Snapper (cut into large chunks)
500g
Taro Root (peeled and cut into chunks)
120g
Onion (finely chopped)
10g
Garlic (crushed)

Broth

400ml
Coconut Milk
600ml
Water
10g
Lemongrass (bruised)
7g
Salt
2g
Black Pepper
20ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Combine the coconut milk, water, lemongrass, salt, and black pepper in a pot and bring to a gentle simmer over medium heat.
02
Add the onion, garlic, and taro root to the simmering broth. Cook until the taro is nearly tender and the onion has softened.
03
Slip the red snapper into the pot and continue cooking gently until the fish is opaque and reaches 63°C (145°F) and the taro root is completely soft with no firm or acrid-tasting center.
04
Remove the lemongrass, then stir in the lime juice.
05
Serve hot, making sure each bowl gets red snapper, taro root, and plenty of broth.

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