Ceebu Jën

Ingredients

• 4 pcs Garlic
• 2 pcs Onion
• 1 pcs Scotch Bonnet
• 1.6666666666666667 tbsp Kosher Salt
• 1 tsp Black Pepper
• 20 g Parsley
• 120 ml Vegetable Oil
• 70 g Tomato Paste
• 2 pcs Carrot
• 0.5 pcs Green Cabbage
• 1 pcs Japanese Eggplant
• 1 pcs Cassava
• 2 pcs Bay Leaves
• 900 ml Water
• 300 g Broken Jasmine Rice
• 1 pcs Lemon
• 2 pcs Grouper
• 2 tsp Netetou

Method

1. In a mortar or small food processor, pound {parsley}, {garlic}, part of the {onion}, part of the {scotch_bonnet}, {netetou}, {kosher_salt} and {black_pepper} into a rough paste, not smooth, so the seasoning keeps texture inside the {grouper}.
2. Pat the {grouper} dry, cut deep slits in the flesh, then pack in the rof from the previous step. Rub a little over the surface and let the fish sit briefly so the seasoning penetrates.
3. Heat {vegetable_oil} in a wide heavy pot over medium-high heat until shimmering. Fry the {grouper} without crowding for several minutes per side until lightly browned and the rof is sealed in, then lift out carefully. This builds flavor for the stew and keeps the stuffing from washing out.
4. Lower to medium heat in the same pot and add the remaining {onion} and remaining {scotch_bonnet} with a pinch of {kosher_salt}. Sweat until softened, then add {tomato_paste} and fry it hard, stirring often, until it turns from bright red to brick red and smells sweet and savory.
5. Add {water}, {bay_leaves}, {carrot}, {green_cabbage}, {japanese_eggplant}, {cassava} and another pinch of {kosher_salt}. Bring to a gentle simmer over medium heat, then return the {grouper} to the pot and cook until the vegetables are tender and the broth is deeply seasoned.
6. Lift out the {grouper} and vegetables and keep them warm. Stir {broken_jasmine_rice} into the pot, taste the broth and adjust with {kosher_salt}, then cook uncovered over medium heat until most of the liquid is absorbed. Cover, reduce to low heat and steam until the rice is tender and a light xoon crust forms on the bottom.
7. Mound the red {broken_jasmine_rice} onto warm plates, arrange the {grouper} and vegetables on top, then squeeze over {lemon} for a bright finish that sharpens the tomato and fish flavors. Serve at once.