Scale, gut, and rinse the 2 whole sea bream under cold water, then pat them dry.

Finely chop the fresh parsley and garlic, then place them in the mixing bowl.

Mix the parsley and garlic with olive oil, 1 teaspoon salt, black pepper, chili pepper, and ground cumin to make the marinade.

Rub the marinade over the 2 sea bream, including inside the cavities, then rest them for 15 minutes.

Soak the smoking wood chips in water for 15 minutes, then drain them in the colander.

Preheat the outdoor charcoal smoker to about 180°C / 355°F, then add the drained wood chips and fresh thyme.

Place the marinated sea bream on the smoker rack, then smoke until opaque and flaky, about 35 minutes.

Peel the yam and cut it into 3 cm / 1 inch chunks.

Cover the yam chunks with water in the pot, then boil them on the stovetop until tender, about 20 minutes.

Drain the cooked yam and season it with a pinch of salt.

Finely chop the red onion, then sauté it with the remaining olive oil in the pot for 3 minutes.

Add the white rice, ground turmeric, curry powder, remaining salt, and black pepper to the pot, then stir for 1 minute.

Pour in the coconut milk and 360 ml / 1 1/2 cups water, then bring the rice to a boil.

Cover the pot and simmer the rice on low heat until the liquid is absorbed, about 18 minutes.

Rest the rice covered for 5 minutes, then fluff it with a spoon.

Serve one smoked sea bream with coconut turmeric rice and boiled yam for each portion.