At the coronary heart of this dish is the freshest catch from the surrounding azure waters, typically that includes fish varieties like purple snapper or grouper. These succulent fillets are lovingly seasoned with a symphony of herbs and spices, every mix as distinctive as the palms that put together it. Whether it’s the fiery kick of Scotch bonnet peppers or the earthy heat of thyme and allspice, the seasonings come collectively to create a style that’s each daring and harmonious.But what actually units Fish & Fungi aside is the “Fungi” – a facet dish with humble origins. Made from cornmeal, it undergoes a magical transformation, turning from a easy ingredient into a pleasant companion for the fish. Boiled to perfection and sliced into rounds or squares, it supplies a satisfying distinction to the seafood’s flavors. A velvety sauce, typically crafted from tomatoes and a medley of elements, completes this culinary masterpiece.
Join us on a culinary journey to uncover the secrets and techniques of Fish & Fungi, a dish that embodies the spirit of the US Virgin Islands and the flavors of the Caribbean.
Fish & Fungi
Fish & Fungi, the nationwide dish of the United States Virgin Islands, represents a flavorful fusion of African, European, and indigenous influences. This beloved dish facilities round recent catches from the Caribbean’s pristine waters, that includes fish like purple snapper or grouper. These fillets are meticulously seasoned with a mix of herbs and spices, making a harmonious and daring taste profile.
Ingredients
For the Fish:
- 4 fish fillets purple snapper, grouper, or an identical white fish
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon allspice
- 1/2 teaspoon garlic powder
- Juice of 1 lime or lemon
For the Fungi:
- 1 cup effective cornmeal
- 2 cups water
- 1/2 teaspoon salt
- 1/4 cup butter or margarine
For the Sauce:
- 1 onion finely chopped
- 1 bell pepper finely chopped
- 2 cloves garlic minced
- 2 tomatoes chopped
- 1/2 cup tomato sauce
- 1 teaspoon dried thyme
- Salt and pepper to style
- 2 tablespoons vegetable oil
Instructions
Prepare the Fish:
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In a bowl, combine collectively the salt, black pepper, paprika, dried thyme, allspice, and garlic powder.
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Rub the spice combination evenly over the fish fillets.
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Drizzle the lime or lemon juice over the fish.
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Heat the olive oil in a pan over medium-high warmth.
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Pan-fry the fish fillets for about 3-4 minutes per facet, or till they’re cooked by and golden brown. Remove from the pan and put aside.
Make the Fungi:
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In a saucepan, convey 2 cups of water to a boil.
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In a separate bowl, combine the cornmeal with 1/2 teaspoon of salt.
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Gradually add the cornmeal combination to the boiling water whereas stirring continuously to keep away from lumps.
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Reduce the warmth to low and proceed to stir the cornmeal combination for about 10-Quarter-hour till it thickens and pulls away from the sides of the saucepan.
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Stir in the butter till nicely mixed.
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Remove from warmth, cowl, and let it sit for a couple of minutes to set.
Prepare the Sauce:
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In one other pan, warmth the vegetable oil over medium warmth.
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Add the chopped onion, bell pepper, and minced garlic. Sauté till the greens are mushy and aromatic.
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Stir in the chopped tomatoes, tomato sauce, dried thyme, salt, and pepper. Simmer for about 10-Quarter-hour till the sauce thickens.
Serve:
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Place a serving of Fungi on every plate.
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Top with a fish fillet.
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Spoon the tomato sauce over the fish.
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Garnish with recent herbs if desired.
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Serve sizzling and revel in your scrumptious Fish & Fungi!
Notes
This recipe captures the genuine flavors of the US Virgin Islands’ nationwide dish. Enjoy!
