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Nutrition Facts

Serving Size 1 (514g)

Recipe makes 6 servings

The following items or measurements
are not included below:

1/4 cup light coconut milk

taro root leaves

Calories 194
Calories from Fat 37 (19%)
Amount Per Serving %DV
Total Fat 4.2g 6%
Saturated Fat 0.9g 4%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 17mg 5%
Sodium 322mg 13%
Potassium 756mg 21%
Total Carbohydrate 29.5g 9%
Dietary Fiber 3.9g 15%
Sugars 14.0g
Protein 13.0g 25%
Vitamin A 4907mcg 98%
Vitamin B6 0.5mg 25%
Vitamin B12 1.4mcg 24%
Vitamin C 33mg 55%
Vitamin E 1mcg 5%
Calcium 61mg 6%
Iron 1mg 7%

detailed view...

how is this calculated?

Tropical Fish Stew Recipe #379832

A combination of ingredients from all around the equator.
by Chef #1281913

1¾ hours | 1 hour prep

SERVES 6 , 9 cups

  1. In your favorite big soup pot, saute a few slices of onion in the sesame oil for just a moment to flavor the oil. Add plantains while hot, let them sear, and turn heat down. Pour fish sauce and sriracha into a seperate shallow pan and stir in coconut milk.
  2. Add peanut butter and stir together until creamy and smooth. Add bits of water as needed to dilute mixture. Add half of the garlic and stir. Pour mixture into the soup pot over plantains, then stir in spices until all is well blended. Add half of the onions and green papaya. Pour in water.
  3. **Optional** At this point, if you'd like, you can blend half of the soup very well and add it back inches
  4. Let that simmer for a little while while you clean up or pull the cilantro from its stems or whatever. Squeeze some lime juice over the snapper and dust with a little more black pepper. Saute another slice of onion in another drop hot sesame oil, then sear the fish in it. After the very outside of the fish browns (fish is still raw, really) dump the fish into the simmering soup. Let simmer until snapper is cooked through and plantains and papaya is soft, turn off heat, and add carrots, onions, green onions, garlic, cilantro, and taro. Cover and let sit on the stove for a little while, then devour. Preferably with other people or at least not all at once.
  5. Garnish with paprika, a bit of shredded coconut, and a wedge of lime.

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