Sua i'a - Samoan Coconut Fish Soup

Ingredients

• 500g (1.1 lb) firm white fish fillets, cut into chunks 500g (1.1 lb) firm white fish fillets, cut into chunks
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 cups taro leaves, chopped 2 cups taro leaves, chopped
• 2 cups spinach leaves 2 cups spinach leaves
• 2 tomatoes, diced 2 tomatoes, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice or breadfruit, for serving Cooked rice or breadfruit, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 22g (Saturated: 18g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onions and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the turmeric, paprika, cumin, and coriander powder to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the coconut milk and bring it to a gentle simmer.
5. 5.
   Add the fish chunks to the pot and let them cook for about 5 minutes until they are opaque and cooked through.
6. 6.
   Stir in the taro leaves, spinach, and diced tomatoes. Cook for an additional 5 minutes until the vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Sua i'a hot, garnished with fresh cilantro, alongside steamed rice or breadfruit.

Treat your ingredients with care...

• Taro leaves — If taro leaves are not available, you can substitute with spinach or kale for a similar texture and taste.
• Coconut milk — Use full-fat coconut milk for a creamier and richer soup. Light coconut milk can be used for a lighter version.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of hot sauce.
• Adjust the consistency of the soup by adding more coconut milk or water, depending on your preference.
• To enhance the flavor, marinate the fish chunks with a squeeze of lime juice and a pinch of salt before adding them to the soup.
• Experiment with different types of firm white fish such as cod, halibut, or snapper for variety.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Sua i'a hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or breadfruit to complete the meal. Provide lime wedges on the side for an extra burst of tanginess.

Presentation advice

To elevate the presentation, sprinkle some paprika or turmeric powder on top of the soup before serving. Serve the Sua i'a in colorful ceramic bowls to showcase the vibrant colors of the dish.