Ubsechel (fish and taro stew)

Instructions

1. Peel the taro, cut it into cubes and rinse.
2. Slice the onion, grate the ginger and dice the tomatoes.
3. In a large pan, cook the onion and ginger in the oil for 5 minutes.
4. Add the tomatoes and taro, pour in the coconut milk and 500 ml of water, then simmer for 15 minutes.
5. Cut the fish into large pieces, add them to the sauce and continue cooking for 10 minutes over low heat.
6. Season and serve with white rice.