Ilōņ taro (taro and coconut soup)

Instructions

1. Peel the taro, cut it into large cubes and rinse in cold water to remove excess starch.
2. Finely slice the onion and garlic, then fry them in the coconut oil over medium heat for 5 minutes.
3. Add the taro, the water and half the coconut milk. Bring to the boil, then simmer gently for 20 minutes.
4. Cut the fish into large pieces and add them to the broth with the whole chilli, then cover and cook for 8 minutes.
5. Mash a few pieces of taro against the sides of the pot to thicken the soup.
6. Pour in the remaining coconut milk, season with salt and pepper, and add a squeeze of lime off the heat.