Belizean Fish Seré Recipe by Andrew Usher (Oceana Belize)
- 2 medium-sized snapper fillet
- 2 large green plantains (sliced)
- 1 small carrot (diced)
- 1 ½ cups coconut milk
- 1 ½ cups water
- 3 leaves culantro or cilantro (fresh)
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon black pepper
- 2 plugs garlic (minced)
- ½ an onion, julienned
- 8 ounces cassava or yucca (sliced)
Clean and prepare the fish:
- Begin by cleaning the snapper fillet, cutting them into smaller pieces/chunks, and seasoning them to liking.
Prepare the chowder:
- Add the coconut milk, water, onion, garlic, thyme, carrot, cassava/yucca, and plantain into a saucepan. Cook over medium heat. Stir mix at intervals.
Add the seasonings:
- Add the salt and black pepper for taste.
Add the fish:
- When the mixture reaches to a boil, lower the heat to a simmer and add the pieces of snapper. Stir at intervals.
Once the fish is tender, it is ready to be served alongside freshly prepared rice, with a side of plantain strips. Garnish with culantro/cilantro.
**Makes two (2) servings, approximately 45 minutes
This recipe was featured in our September 2022 E-Newsletter.