"This dish is good enough to eat on its own," says La Casita chef Josh Lewis."The key is building up the layers of flavour, starting with good caramelisation on the rice."
- 600 gm white-flesh fish bones (see note)
- 600 gm (3 cups) jasmine rice
- 500 gm ripe tomatoes, coarsely chopped
- ½ large onion, coarsely chopped
- ½ head garlic, cloves peeled
- 1 jalapeño
- 60 ml (¼ cup) vegetable oil
- Coriander sprigs, to serve
- Lime halves (optional), to serve
- 1Preheat oven to 180°C. Roast fish bones in a roasting pan until golden (30 minutes), then place in a saucepan, cover with cold water and bring to the boil over high heat. Skim scum from surface, then reduce heat to low and simmer until stock is well flavoured (1½-2 hours).
- 2Meanwhile, cover rice with hot water and leave to soak for 15 minutes. Drain, then rinse rice with cold running water, then drain again.
- 3Process tomato, onion, garlic, jalapeño and 1 tsp salt in a blender to a smooth purée.
- 4Heat oil in a wide, deep frying pan over high heat. Add drained rice and fry, stirring, until it starts to colour all over (2-3 minutes). Reduce heat to medium, add tomato purée and cook until almost all the purée has been absorbed (3-4 minutes). Add 250ml fish stock and stir to combine. Cover with a lid and cook until stock has been absorbed (8 minutes). Serve rice with coriander, lime halves and whole fish.
Fish bones are available from fishmongers.