Individual Thieboudienne Fish Rice

Finely chop 5 g onion, all the green onion, parsley and garlic. Mash with all the chilli powder and a little salt and pepper. Cut a short pocket lengthwise into the thick raw fish without cutting through and press all the herb mixture inside. Refrigerate while starting the sauce.

Heat all the oil in a small deep saucepan and soften the remaining 20 g onion for 4 minutes. Stir in all the tomato paste for 1 minute, then add 240 ml water. Bring to a gentle simmer, add the stuffed fish and poach for 8-10 minutes until it flakes and reaches 63 °C at its thickest point. Lift onto a plate and cover.

Add all the carrot, eggplant and cabbage to the same broth. Cover and simmer gently for 18-22 minutes until every vegetable is tender but still holds its shape. Lift out with a slotted spoon and keep covered with the fish. Stir all the tamarind paste and fish sauce into the broth.

Measure the broth and return all of it to the pan. If above 150 ml, simmer uncovered to reduce it to 150 ml; if below, add enough of the reserved water to reach 150 ml. Add all the rinsed rice. Cover tightly and cook on the lowest heat for 18-20 minutes until tender and the liquid is absorbed. If still firm, add a little reserved water and cook a little longer. No broth is discarded.

Set all the fish and vegetables on top of the cooked rice. Cover and warm over the lowest heat for 5-7 minutes until hot throughout and the fish again reaches 63 °C. Rest off the heat for 3 minutes. Serve all the rice with the whole stuffed fish and all the large vegetable pieces as one portion; no extra bread, rice or sauces are included.