Tongan Fish and Root Vegetable Soup (Supo Ika)
The Quirky Foodster Team
Ingredients
- Fish bones and heads (or a light fish stock) — 300 g (10 oz)
- Water — 1.5 L (6 cups)
- Coconut oil — 1 tbsp
- Thumb ginger, sliced — 1
- Garlic cloves, crushed — 4
- Lemongrass, bruised — 2 stalks
- Onion, sliced — 1
- Sweet potato, diced — 1
- Yam or taro, peeled and diced — 1
- Long beans or green beans, cut into pieces — 1 cup
- Coconut cream — 250 ml (1 cup)
- Firm white fish fillet, cut into chunks — 300 g (10 oz)
- Salt, or to taste — 1 tsp
- Small chilli, sliced (optional) — 1
- Fresh coriander, chopped, to serve — 2 tbsp
Method
- Place the fish bones and heads in a large pot with the water, coconut oil, ginger, garlic and lemongrass, and bring to a boil.
- Reduce to a simmer and cook for 20 minutes to build a light broth, skimming off any foam.
- Strain the broth through a fine sieve into a clean pot, discarding the solids.
- Add the onion, sweet potato and yam or taro to the strained broth, and simmer for 15 minutes until nearly tender.
- Add the long beans and cook for a further 5 minutes.
- Stir in the coconut cream and the fish fillet chunks, and simmer gently for 5–7 minutes, until the fish is just cooked through; avoid boiling hard once the coconut cream is added.
- Season with salt, add chilli if using, and scatter with fresh coriander before serving.
Introduction: This warming fish soup draws on Tonga's abundant seafood and staple root vegetables, simmered
together with ginger, garlic and lemongrass in a light coconut broth.
Cultural Background: This warming fish soup draws on Tonga's abundant seafood and staple root vegetables, simmered
together with ginger, garlic and lemongrass in a light coconut broth. It's a comforting, everyday dish that
highlights the fresh flavours of the surrounding ocean and land.
Tips: Straining the initial broth gives a cleaner, smoother soup base before the vegetables and fish are added. Add the fish and coconut cream toward the end so the fish doesn't overcook and the cream doesn't split.
Variations: Use a mix of root vegetables like cassava or pumpkin, depending on what's available. Add a squeeze of lime just before serving for extra brightness. A vegetarian version can be made by omitting the fish and fish bones and using a vegetable stock base
with extra root vegetables, though this departs from the traditional preparation.
Storage: Refrigerate in an airtight container for up to 2 days; the fish is best enjoyed fresh.
Reheating: Reheat gently over low heat, stirring, without letting it come to a hard boil.
FAQs:
Q: Can I use store-bought fish stock?
A: Yes, as a shortcut, though simmering fresh fish bones with aromatics gives a more traditional depth of flavour.
Q: What root vegetables are traditional?
A: Taro, yam, sweet potato and cassava are all commonly used, depending on what's in season.
Q: Why avoid a hard boil once the coconut cream is added?
A: Coconut cream can split and turn grainy if boiled too vigorously; a gentle simmer keeps it smooth.
- Fish bones and heads (or a light fish stock) — 300 g (10 oz)
- Water — 1.5 L (6 cups)
- Coconut oil — 1 tbsp
- Thumb ginger, sliced — 1
- Garlic cloves, crushed — 4
- Lemongrass, bruised — 2 stalks
- Onion, sliced — 1
- Sweet potato, diced — 1
- Yam or taro, peeled and diced — 1
- Long beans or green beans, cut into pieces — 1 cup
- Coconut cream — 250 ml (1 cup)
- Firm white fish fillet, cut into chunks — 300 g (10 oz)
- Salt, or to taste — 1 tsp
- Small chilli, sliced (optional) — 1
- Fresh coriander, chopped, to serve — 2 tbsp
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