Palauan Taro Leaf and Coconut Soup (Demok)

Ingredients

• 1 lb (450g) taro leaves or young collard greens, stems removed and leaves torn
• 1 lb (450g) firm white fish fillets, cut into chunks
• 2 cups (475 ml) coconut milk
• 1 onion, chopped
• 1-inch piece ginger, grated
• 1 red chili, sliced
• 1 tbsp vegetable oil
• 1/2 tsp salt, plus more to taste
• Cooked rice or boiled taro, for serving

Before you cook

• Strip the taro leaves from their tough stems and tear the leaves into large pieces.
• Blanch the leaves in boiling water for 3 minutes, then drain well to remove bitterness.
• Cut the fish into chunks.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the onion, ginger and chili, and cook for 3 minutes, until fragrant.
3. Pour in the coconut milk and bring it to a gentle simmer, without letting it boil hard.
4. Add the blanched taro leaves to the pot.
5. Simmer uncovered for 15 minutes, stirring occasionally, until the leaves are completely soft.
6. Season the soup with the salt.
7. Lower the fish chunks into the pot.
8. Simmer for 8 minutes, until the fish is cooked through and the coconut milk has thickened slightly.
9. Taste the soup and add more salt or chili if needed.
10. Serve hot over rice or with boiled taro on the side.