Difference between revisions of "Stewed Fish"
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== Ingredients == | == Ingredients == | ||
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* 1 [[onion]] (sliced) | * 1 [[onion]] (sliced) | ||
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# Clean, dry, season and half fry the fish. Set aside. | # Clean, dry, season and half fry the fish. Set aside. | ||
# Grate [[coconut]] (add 1 cup [[water]], squeeze and strain to get thick [[coconut cream|cream]]). | # Grate [[coconut]] (add 1 cup [[water]], squeeze and strain to get thick [[coconut cream|cream]]). | ||
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# Season to taste. | # Season to taste. | ||
| − | [[Category:Belizean | + | [[Category:Belizean cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Habanero chile Recipes]] | [[Category:Habanero chile Recipes]] | ||
[[Category:Cocoa Recipes]] | [[Category:Cocoa Recipes]] | ||
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[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Plantain Recipes]] | [[Category:Plantain Recipes]] | ||
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Latest revision as of 10:12, 15 July 2012
Ingredients
- 2 – 3 fish (2 lbs) 900 g
- 2 green plantain (sliced 2" in length)
- 2 cocoa (½ lb – ¾ lb) 225-340 g
- 1 grated coconut (1 cup thick cream) 250 ml
- habanero pepper (seeded and chopped)
- 1 tsp salt 5 ml
- ¼ tsp black pepper 2 ml
- ¼ thyme 2 ml
- 2 tbsp margarine 30 ml
- 2 tbsp flour
- 1 onion (sliced)
Procedures
- Clean, dry, season and half fry the fish. Set aside.
- Grate coconut (add 1 cup water, squeeze and strain to get thick cream).
- Boil green plantain and cocoa in about 2 – 3 cups water.
- Add to liquid with plantains and cocoa.
- Add habanero pepper.
- In frying pan, brown 2 tbsp margarine with 2 tbsp flour.
- Add 1 cup water gradually to make a brown sauce.
- Add sauce and slice onion to stew.
- Lastly, add coconut cream.
- Season to taste.
