By: Chef Jennie Staines
- 1 pound lionfish*
- 4 thinly sliced green plantains
- 2 whole coconuts (or 2 packets coconut powder)
- 1 diced small onion
- 1 minced garlic clove
- 4 cups fish stock
- 2 tablespoons chopped cilantro
- 1 1/2 tablespoon coconut oil
- Salt and ground black pepper to taste
To prepare the coconut milk:
- Cut both whole coconuts in half and extract the coconut meat.
- In a blender, add the coconut meat and half of the fish stock. Blend well and pass through a sieve. If whole coconuts are unavailable, substitute coconut meat with coconut powder.
To prepare the sere:
- Preheat a medium saucepan over medium heat.
- Add coconut oil and thinly sliced plantains to the saucepan. Cook until plantains brighten in color.
- Add diced onion and stir until translucent. Immediately add garlic and cook for half a minute.
- Add the other half of fish stock and the lionfish. Cook for about 3 minutes and add the coconut milk.
- Lower heat and cook for about 3 minutes. Adjust seasoning accordingly (salt and ground black pepper).
- Sprinkle sere with chopped cilantro and serve with (coconut) white rice.
*If you can’t get lionfish, then you can substitute with any white fish like sea bass or yellowtail snapper
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