Taro or Yam is of one of my favorite root veggie and I cook this very often in various style . Some of you may not have tried this Taro Fish Soup but I can tell you that it is super duper delicious...natural sweetness and with the leek and spring onions and coriander leaves added...I would say this taro fish soup is ideal as a soup or a soup base for noodles or vermicelli. I am sure many would love this sweet scented soup and it is protein rich , good for the young especially :) Many of you would think this " what ?? Taro Fish Soup using fish stock ? " Well let me share with you ...it won't be fishy scented if you know how to do it :) This is my mom's favorite soup and I am so blessed, each time she cooked this , I was the busy body standing and watching her do it....a glutton even at a young age . And I asked her this " when can we eat this ? " ..........
All you need is a big fish head or whenever you ask the fishmonger to fillet your fish , keep the bones and
What I do is , I fill up a medium size soup pot 3/4 full with water and boil till it is at a rolling boil , add in the fish head and bones plus the old ginger and white pepper and continue to simmer under low heat for an hour or more. Off the heat and sieve the fish stock into another clean soup pot. Continue to boil the fish stock till it boils under medium high heat , add in the chunks of taro and reduce the heat and slowly simmer till the taro is soft, add in sea salt to taste and add in the leeks and when the leeks are cooked, add in the spring onions and coriander leaves. Dish up and serve hot. The old ginger and white pepper will remove the fishy smell from the fish stock....giving you a sweet sea scent and you can add in fried bean curd sheet in if you like but only add in when you are ready to eat .
Enjoy and have a lovely weekend :)