Bul ngebard (grilled taro with dried fish)

Instructions

1. Peel the taro, cut it into slices about 1 cm thick and rinse them.
2. Heat a non-stick pan over medium heat and lay the taro slices in without overlapping.
3. Grill the slices for 5 to 6 minutes on each side, until golden and tender when pierced with a knife.
4. Meanwhile, finely slice the onion and chilli. Flake the dried fish with your fingers.
5. In a bowl, mix the onion, chilli, dried fish and coconut oil, then add pepper.
6. Arrange the taro slices on a plate and scatter the fish mixture over them.
7. Serve warm, with a squeeze of lime if you like.