Thieboudienne Bites

In a bowl, combine minced garlic, grated ginger, chopped scotch bonnet pepper, chopped parsley, salt, and black pepper to create the marinade.

Add the fish cubes to the marinade and toss gently to coat. Let it marinate for at least 15 minutes at room temperature.

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F/200°C).

Add the chopped onion and sauté until softened, about 5 minutes.

Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.

Add the diced tomatoes and fish stock (or water). Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Add the carrots, cassava (or potato), and cabbage wedges to the pot. Season with salt and pepper.

Carefully place the marinated fish cubes on top of the vegetables. Do not stir vigorously, as this can break up the fish.

Cover the pot and let it simmer for about 20 minutes, or until the vegetables are tender-crisp and the fish is cooked through. Use a food thermometer to ensure the fish reaches an internal temperature of 145°F (63°C).

Remove the fish and vegetables from the pot and set aside. Keep warm.

Add the rinsed rice to the remaining liquid in the pot. Stir to combine with the tomato sauce.

Bring the liquid to a boil, then reduce the heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. If the rice is still too firm, add a splash more water and continue to cook, covered.

Gently fold the cooked fish and vegetables back into the rice. Be careful not to mash the fish.

Spoon small portions of the Thieboudienne mixture onto a serving platter or individual appetizer spoons.

Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.