Baseisei

1. 1

   Choose only taro stalks that are pinkish end white. Peel off the outside skin.

2. 2

   Cut the stalks into pieces 10 centimetres (4 inches) long.

3. 3

   Drop the stalks into boiling wafer, coyer with lid and boil for 2 minutes.

4. 4

   Strain the stalks and throw out the cooking water. Put the cooked stalks into a bowl of cold water. When they cool, drain water off.

5. 5

   Shred the stalks along their length into thin strips, using a fork.

6. 6

   Mix together the lemon juice, coconut cream, spring onion and chilli and pour mixture over the taro stalks.

7. 7

   Serve with tinned fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.