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British Virgin Islands Fish and Fungi

British Virgin Islands
Sedi Djentuh
The fish and fungi recipe is a favorite in the British Virgin Islands and is perfect for family dinners. To get the traditional taste, you’ll need to steam the special red snapper fish in lemon, butter, garlic, and mayonnaise sauce with herbs of your choice.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Caribbean
Servings 5
Calories 286 kcal

Equipment

Large Cooking Pan

Ingredients
  

  • 5 tbsp butter
  • Fresh thyme
  • Black pepper
  • 1 tbsp olive oil
  • 2 Lemon juiced
  • 2 Onion chopped
  • ½ cup Mayonnaise
  • ½ tbsp salt to taste
  • All-purpose seasoning
  • 5 cloves garlic chopped
  • Sweet green bell peppers
  • 2 Red snappers or Redfish
  • 5 Scotch bonnets chopped, optional
  • 4 cups water
  • 5 Chopped okra
  • 1 ½ cups of cornmeal
  • 6 tbsp unsalted butter

Instructions
 

  • Scale the fish, wash and make two straight cuts on each side. Wash again with lemon juice to do away with the fish smell.
  • Season the fish with all-purpose seasoning black pepper, and salt. Set the fish aside to marinate for 10-12 minutes
  • Whisk the mayonnaise into a bowl with 2 cups of water and 1 juiced lime, and set aside.
  • Pour a tablespoon of oil into a nonstick large sauté pan and set on medium heat
  • Add the butter, chopped garlic, onion, and green pepper.
  • Add the fresh thyme leaves, teaspoon salt, stir the sauce and allow it to sauté for 1 minute
  • Pour the cream sauce into the pot and allow it to boil. Deep the fish, cover it and allow it to cook for 20 minutes on low heat. You can add chicken stock (optional).
  • To Make the Funji
  • Put about a liter of water to boil in a cooking pot on medium heat
  • Add a pinch of salt to taste. Add the chopped okra.
  • Allow the water for the fungi to boil for 5 minutes
  • Add one cup cornmeal or polenta little by little while stirring the water so the cornmeal doesn’t form balls or become lumpy. Add another ½ cup of cornmeal to thicken the fungi, stir until you achieve consistency, and ball them.
  • Cover the fungi pot and allow the cornmeal to simmer for 3 minutes.
  • Add the unsalted butter and allow it to melt into the fungi
  • Serve the fish and fungi and garnish with simmered spinach, lime, or other vegetables, such as mint, boiled corn, or sweet potatoes.

Video

Nutrition

Serving: 100gCalories: 286kcalCarbohydrates: 44gProtein: 5.96gFat: 2.2gSodium: 1338mgPotassium: 52mgFiber: 5gSugar: 0.4gCalcium: 8mgIron: 0.14mg
Keyword fish and fungi recipe