Ingredients

1 kg whole fish (such as snapper), cleaned and scaled

200 g broken rice

200 g tomatoes, chopped

100 g onion, finely chopped

1 bell pepper, chopped

2 cloves garlic, minced

1 tsp ground black pepper

1 tsp cayenne pepper

100 g fresh parsley, chopped

100 g fresh cilantro, chopped

50 ml vegetable oil

500 ml water or fish stock

Salt to taste

Steps

Prepare the herb paste by blending parsley, cilantro, garlic, black pepper, salt, and cayenne pepper until smooth. Stuff this mixture into the cleaned fish.

In a large pot, heat vegetable oil over medium heat. Sauté onion and bell pepper until soft, about 5 minutes.

Add chopped tomatoes and cook until they break down, creating a sauce, about 10 minutes. This forms the flavorful base for braising the fish.

Carefully place the stuffed fish in the pot, add water or fish stock, and bring to a simmer. Cover and cook for 20 minutes, allowing the fish to absorb the flavors.

Remove the fish and set aside. Stir in the broken rice, ensuring it is fully submerged in the broth. Return the fish on top and cover again, simmering for an additional 20 minutes.

To achieve the toasted bottom (xoon), uncover the pot and allow the rice to cook without stirring on low heat for 5-10 minutes, monitoring closely to prevent burning.

Serve the fish over the rice, ensuring to include the toasted crust from the bottom.

Why this works

The technique of stuffing the fish with a herb paste infuses it with vibrant flavors and keeps the flesh moist during cooking. Braising in a rich tomato base allows the fish to soak up the sauce, enhancing its taste. Cooking the rice in the same broth creates a harmonious blend of flavors, with the toasted bottom (xoon) adding a delightful crunch. If the rice seems too wet at any point, allow it to simmer uncovered or increase the heat slightly to evaporate excess moisture. Conversely, if the rice is too dry, adding a splash of water or stock can help achieve the desired texture.