Hawaiian Butterfish and Watercress Soup with Hanalei Poi

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate, light broth soup featuring tender butterfish and fresh watercress, served alongside traditional Hanalei poi for a true taste of Hawaii. This Hawaiian-inspired soup recipe, ready in about 30 minutes, pairs butterfish fillets, fresh watercress, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Hawaiian cuisine 210 cal/serving

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Ingredients

12 oz, cut into 1-inch pieces butterfish fillets
3 cups, washed and trimmed fresh watercress
6 cups chicken broth
2 tbsp, thinly sliced ginger
3, minced garlic cloves
2 stalks, sliced green onions
2 tbsp soy sauce
1 cup, for serving Hanalei poi
1 tsp sesame oil
to taste salt
to taste white pepper

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Instructions

Step 1: In a large pot, bring 6 cups of chicken broth to a gentle boil over medium-high heat. Add 2 tbsp thinly sliced ginger and 3 minced garlic cloves, simmering for 10 minutes until fragrant.
Step 2: Add 12 oz butterfish fillets cut into 1-inch pieces to the broth and cook gently for 5 minutes until the fish turns opaque and tender.
Step 3: Stir in 3 cups fresh watercress and 2 tbsp soy sauce, cooking for another 2 minutes until the watercress wilts but remains vibrant green.
Step 4: Remove the pot from heat, add 1 tsp sesame oil, and season with salt and white pepper to taste. Ladle the soup into bowls and serve each with 1 cup Hanalei poi on the side for dipping.