Caribbean Fish with Okra and Cornmeal Fungi
Transport your taste buds to the British Virgin Islands with this traditional Caribbean dish that combines flaky white fish and hearty okra in a comforting cornmeal fungi. Featured on week 37 of my food blog, 'Travel by Stove,' this recipe showcases the island's rich culinary heritage. While my personal experience left me feeling the flavors could be enhanced, this dish offers an authentic glimpse into Caribbean cooking. Perfect for a family meal or a gathering, the dish serves as a delicious introduction to the unique blend of ingredients typically found in this vibrant culture.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Firm white fish
2 1/4 lbs (cut into pieces)
Accent seasoning
1/2 teaspoon
Water
1 cup
Margarine
1 teaspoon
Onion
1 medium (cut into large chunks)
Tomatoes
1 small (chopped)
Vinegar
1 1/2 teaspoons
Lemon or lime juice
4 1/2 teaspoons
Lime
1 (sliced)
Frozen cut okra
5 ounces
Fine yellow cornmeal
3/4 cup
Boiling water
1 1/4 cups
Butter
1 tablespoon
Salt
1/8 teaspoon
Pepper
(to taste)
Instructions
1
In a large saucepan, combine the firm white fish, Accent seasoning, water, margarine, onion, tomatoes, vinegar, lemon or lime juice, and frozen okra.
2
Bring the mixture to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, reduce the heat to low, and let it simmer for 20 to 30 minutes, or until the fish flakes easily with a fork. Once cooked, remove the saucepan from the heat and garnish the fish with lime slices.
3
In the meantime, prepare the fungi. In a separate pot, bring water to a rolling boil. Once boiling, add the frozen cut okra and cook for a few minutes until heated through.
4
In a small bowl, mix 2 tablespoons of cornmeal with about 6 tablespoons of water until smooth. Gradually pour this mixture into the pot with boiling water and okra, stirring vigorously for about one minute to combine.
5
Slowly add the remaining cornmeal while continuously stirring to prevent lumps from forming. Incorporate the butter, salt, and pepper, and continue to cook for an additional 5 minutes until the fungi is thickened and creamy.
6
Serve the fish hot, alongside the okra fungi, ensuring each plate has a generous spoonful of the mix for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Caribbean Fish with Okra and Cornmeal Fungi?
It is a traditional British Virgin Islands dish consisting of firm white fish simmered with vegetables and served with a creamy cornmeal and okra side dish called fungi.
Where does this recipe originate from?
This recipe originates from the British Virgin Islands in the Caribbean.
What type of fish is best for this recipe?
The recipe recommends using 2 1/4 pounds of firm white fish cut into pieces.
What is 'fungi' in Caribbean cooking?
In Caribbean cuisine, fungi is a savory, thickened side dish made primarily from cornmeal and okra.
Is the okra used in this dish fresh or frozen?
The recipe specifically calls for 5 ounces of frozen cut okra.
How long does it take to cook the fish?
The fish should be simmered on low heat for 20 to 30 minutes until it flakes easily with a fork.
What seasonings are used for the fish?
The fish is seasoned with Accent seasoning, onion, tomatoes, vinegar, and lemon or lime juice.
How do you prevent lumps in the cornmeal fungi?
To prevent lumps, first mix a small amount of cornmeal with water to create a smooth paste before adding it to the pot, then stir continuously while adding the rest.
What kind of cornmeal should be used?
The recipe specifies 3/4 cup of fine yellow cornmeal.
What is the final texture of the fungi?
The fungi should be cooked until it is thickened and creamy.
Which food blog featured this recipe?
This recipe was featured on the food blog 'Travel by Stove' during week 37.
How is the onion prepared for this dish?
One medium onion should be cut into large chunks.
What garnish is used for the fish?
The fish is garnished with fresh lime slices before serving.
How much water is needed for the fish broth?
One cup of water is used to create the simmering liquid for the fish.
Does the recipe use butter or margarine?
The recipe uses both: 1 teaspoon of margarine for the fish and 1 tablespoon of butter for the fungi.
How much vinegar is required?
The recipe requires 1 1/2 teaspoons of vinegar for the fish mixture.
Is the tomato chopped or sliced?
One small tomato should be chopped for the recipe.
What is the total number of ingredients in this recipe?
There are 15 ingredients in total.
How much boiling water is used for the fungi?
You will need 1 1/4 cups of boiling water to prepare the fungi.
How much Accent seasoning is used?
The recipe calls for 1/2 teaspoon of Accent seasoning.
What are the primary tags associated with this recipe?
Tags include caribbean cuisine, british virgin islands, fish, okra, cornmeal, and seafood.
How is the salt and pepper added to the fungi?
Add 1/8 teaspoon of salt and pepper to taste during the final 5 minutes of cooking the fungi.
How many limes are needed?
One lime is needed for slicing as a garnish, plus lime juice for the broth.
Is the cornmeal added all at once?
No, it is added in two stages: first as a paste with water, then the remainder is added slowly while stirring.
Is this dish considered comfort food?
Yes, the description identifies it as a traditional and comforting dish from the Caribbean.
Should the fish be cooked on high or low heat?
The mixture should be brought to a boil on medium-high heat, then reduced to low heat to simmer.
What should the fungi be served with?
The fungi should be served alongside the hot fish, with a generous spoonful on each plate.
Can I use lemon juice instead of lime juice?
Yes, the recipe allows for either 4 1/2 teaspoons of lemon or lime juice.
Is the cornmeal fungi stirred frequently?
Yes, it must be stirred vigorously for the first minute and then continuously to maintain a creamy texture.
Is there a specific category for this recipe?
While the specific category field is empty, the tags identify it as Caribbean cuisine and seafood.