This Asian influenced recipe showcases the versatility of taro. Cooked three ways - baked, tempura and crisp-fried - it marries beautifully with the coconut-crusted barramundi.






Skill level

Average: 5 (1 vote)


Sop sop (dunk style)

  • 1 large sweet potato
  • 1 large taro (bunalong or Samoan pink)
  • ½ Japanese or Kent pumpkin
  • 375 ml coconut cream
  • 2 kaffir lime leaves
  • 2 cloves fresh garlic
  • 1-2 eggs
  • salt and pepper

Coconut-crusted barramundi

  • ⅓ cup shredded coconut 
  • 10 pieces crystallized ginger, roughly chopped 
  • 2 garlic cloves
  • 2 kaffir lime leaves 
  • salt and pepper 
  • ¼ cup breadcrumbs
  • ⅓ cup of melted butter
  • 4 x 170 g pieces wild barramundi


Tempura taro stems

  • ¼ cup plain flour
  • ¼ cup cornflour
  • ½ tsp bicarb of soda
  • ½ tsp salt
  • 1 cup chilled soda water
  • crushed chilli, to taste
  • crushed ginger, to taste
  • oil, for deep frying
  • 1 bunch taro stems, peeled and trimmed 

Taro crisps

  • oil, for deep frying
  • 1 taro peeled and sliced on a mandolin at about 1-2 mm thick
  • lime wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the sop sop, preheat oven to 160-180ºC. Peel and thinly slice all three vegetables on a mandolin at a 2-3 mm thickness. Place in 3 separate bowls. Mix the coconut cream with lime leaves, garlic, eggs, salt and pepper and divide evenly, pouring over the vegetables. Toss and place alternate layers of each vegetable into a lined baking tin. Bake for 20-25 minutes or until tender. Cut out with a round cutter or cut into squares to prevent any wastage.

Meanwhile to make the barramundi, place the coconut, ginger, garlic and lime leaves in a food processor and process until breadcrumb like. Add salt, pepper, breadcrumbs and melted butter and process again to combine.
Place the coconut mix on the top of the barramundi quite generously and place onto greased baking tray. Bake at 160-180ºC for around 12-15 minutes.

To make the taro stems, whisk all ingredients together (except the oil and taro stems) to form a smooth batter. Heat some oil in a saucepan (you can deep or shallow fry). Dip taro stems into batter and fry in batches for 3 minutes or until golden. Drain on kitchen paper.

To make the taro crisps. Heat some oil in a saucepan (you can deep or shallow fry). Fry in batches for 3 minutes or until crispy. Season with salt to taste. 

Place the sopsop on plates, top with barramundi, add the taro stems and taro crisps and serve with lime wedges.