Instructions

Put the red onion in a bowl with cold water for 10 minutes then drain and put in a bowl with the coriander, chilli, garlic, lemon and lime juice. Mix well and season with salt. Set aside.

Wearing gloves, peel the taro and cut lengthwise into thick wedges (about 3cm). Put in a large saucepan of cold water and bring to the boil. Cook for 15 minutes until just tender. Drain well then toss with salt to taste and plenty of oil.

Preheat the oven to 200°C.

Make deep slashes in the flesh of the fish, place in a roasting dish and rub all over with 3 tablespoons of the annatto oil. Leave to marinate for 15 minutes. Rub again with the remaining chilli paste from the chilcano then season well with salt. Arrange the taro around the fish and bake for 15 minutes or until the fish is cooked.

Remove the fish to a serving dish, stir the taro around and bake a further 5 minutes. It is important to cook taro thoroughly so test one to make sure it’s soft and fluffy before serving with the fish and salad.