Fish Sere

Fish Sere, a traditional Belizean dish, harmonizes the rich flavors of crispy fried fish with the creamy allure of coconut sauce. This deliciously hearty meal combines the best of Belizean culinary traditions, offering a burst of tropical flavors inspired by the vibrant Caribbean and Latin influences. Perfect for a family dinner or a special occasion, this dish is a celebration of taste and tradition.

Ingredients

🐟 4 fillets of white fish Snapper, Grouper, or your choice
🍋 1 lemon, juiced
🧂 1 teaspoon sea salt
🌶️ 1 teaspoon black pepper
🌿 1 teaspoon McCormick dried thyme
🌿 1 teaspoon McCormick paprika
🌴 1 cup Grace Coconut Milk
🥥 1 tablespoon coconut oil for frying
🫑 1 red bell pepper, sliced
🥥 1 cup thin coconut slices
🧅 1 onion, sliced
🍃 Fresh cilantro for garnish
🍌 2 ripe plantains, chopped
🍚 2 cups cooked jasmine rice Uncle Ben’s

Instructions

1- Prepare the Fish:

• Rinse and pat dry the fish fillets. Rub with lemon juice, salt, black pepper, thyme, and paprika. Let marinate for at least 30 minutes.

2- Prep Time:

• Prepare all ingredients, about 15 minutes. Marination: 30 minutes

3- Fry the Fish:

• Heat coconut oil in a large frying pan over medium heat. Fry the fish fillets until crisp and golden on each side, about 3-4 minutes per side. Remove and set aside.

4- Make the Coconut Sauce:

• Using the same pan, add onions and red bell pepper. Sauté until soft.
• Pour in the coconut milk. Let it simmer for 5 minutes, stirring occasionally.
• Add in the coconut slices and season with salt and pepper to taste.

5- Cook the Plantains:

• In a separate smaller pan, lightly fry plantains until they are golden brown.

6- Combine and Serve:

• Arrange the fried fish on a serving platter. Pour the coconut sauce over the fish.
• Garnish with freshly chopped cilantro.
• Serve with freshly fried plantains and a side of jasmine rice.

Prep Time: 15 minutes (plus 30 minutes marination)
Cook Time: 20 minutes
Total Time: 65 minutes
Servings: 4
Calories: 580
Proteins: 40g
Fats: 21g
Carbohydrates: 60g
Equipment: Large frying pan All-Clad Stainless Steel, Cutting board OXO Good Grips, Rice Cooker Zojirushi

Cooking Tips:

• Ensure the oil is hot enough before frying the fish to avoid it absorbing too much oil.
• Use fresh coconut if possible for a richer flavor in the sauce.

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Fish Sere

Posted by Waivio guest: @waivio_hivecooking