Entree: Anguilla – Central Culinary Region – Fish and Fungi (Firm seasoned cornmeal porridge served with pan-fried or stewed island fish)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each (firm white fish such as snapper or mahi-mahi)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) vegetable oil for frying
- 1 tbsp (15 ml) olive oil for stewing
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 medium tomato, chopped
- 1 scotch bonnet or habanero pepper, whole (optional for heat)
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 1/2 cup (120 ml) water or fish stock for the fish sauce
- 2 cups (260 g) yellow cornmeal (medium grind)
- 4 cups (960 ml) water, plus more as needed for fungi
- 8 oz (225 g) okra, sliced
- 2 tbsp (28 g) butter
- 1 tsp (5 g) salt for fungi, or to taste
- Fresh parsley or chives, chopped, for garnish

Instructions

1. Pat the fish fillets dry and season both sides with 1 tsp (5 g) salt, 1/2 tsp (2.5 g) black pepper, and 2 tbsp (30 ml) lime juice; set aside to marinate 10 minutes.
2. For the fungi: bring 4 cups (960 ml) water to a simmer in a medium saucepan with the sliced okra and 1 tsp (5 g) salt; cook 5–7 minutes until okra is softened and slightly thickened.
3. Gradually whisk the 2 cups (260 g) cornmeal into the simmering okra mixture to avoid lumps; reduce heat and cook, stirring frequently, 10–15 minutes until very thick and pulling away from the sides of the pot.
4. Stir in 2 tbsp (28 g) butter and adjust salt to taste; press the fungi into a lightly oiled shallow dish or loaf pan and allow to cool and firm for 15–20 minutes so it can be sliced, or leave soft and serve spooned.
5. While fungi cooks, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat; add fish fillets and pan-fry 3–4 minutes per side until golden and cooked through (internal temperature ~145°F / 63°C). Transfer to a plate and keep warm.
6. In the same skillet, reduce heat to medium and add 1 tbsp (15 ml) olive oil if needed; sauté the onion until translucent, 4–5 minutes, add garlic and cook 30 seconds until fragrant. Add chopped tomato, thyme, scotch bonnet (whole) and 1/2 cup (120 ml) water or fish stock; simmer 3–5 minutes to make a light sauce. Season to taste and remove whole pepper before serving if you prefer less heat.
7. To serve: slice the firm fungi into portions or scoop spoonfuls if soft; place fish atop or alongside the fungi and spoon the pan sauce over the fish. Garnish with chopped parsley or chives.
8. Serve hot with steamed greens or a simple salad typical of Anguilla on the side if desired.