Entree: Virgin Islands, British – Fish and Fungi

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each (snapper, grouper, or local white fish)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, chopped (about 240 g)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 small scotch bonnet or habanero pepper, left whole (optional)
- 1 cup (150 g) okra, sliced (optional for texture)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 cups (240 g) yellow cornmeal (for fungi)
- 5 cups (1.2 L) water (for fungi)
- 1 tsp (5 g) salt (for fungi)
- 2 tbsp (28 g) butter (for fungi)

Instructions

1. Pat fish fillets dry and lightly season both sides with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. In a deep skillet or saucepan over medium heat, warm the vegetable oil and sauté the onion and garlic until soft, 3–4 minutes. Add chopped tomatoes, thyme, and the whole scotch bonnet (if using) and cook until tomatoes begin to break down, about 5 minutes. Pour in the coconut milk and fish stock, bring to a gentle simmer, then add the fish fillets and sliced okra. Simmer gently, uncovered, for 8–12 minutes until fish is cooked through and flakes easily; remove the scotch bonnet before serving if left whole. Adjust seasoning to taste.
2. While the fish simmers, make the fungi: bring 5 cups (1.2 L) water and 1 tsp (5 g) salt to a boil in a heavy saucepan. Gradually whisk in the 2 cups (240 g) cornmeal to prevent lumps, then reduce heat to low. Cook, stirring frequently, until the mixture thickens and pulls away from the sides of the pan, about 20–25 minutes. Stir in the butter until incorporated. To serve, spoon fungi onto plates and top with the stewed fish and sauce.