1. Cook rice.
2. Boil together onion and the peeled and diced kamote fruit. Season with salt, patis and pepper.
3. Once the kamote fruit has softened, add the kamote stalks and the fish. Cover and simmer over low heat.
4. When the fish is done, add the kamote leaves and increase fire to medium high. Don’t cover once the leaves are added to maintain the green color of the leaves.
5. After a minute check the taste of the soup, add salt and patis if needed. Transfer everything to a bowl and serve with white rice.