RCI-SP.004.0137.001
Fish Serre
Fish Serre from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- ozs salt beef (cut in small pieces and trim excess fat)2 unit
- fresh *lime or vinegar2-3 unit
- 1 tsp
- 1/4 tsp
- 1/2 tsp
- 1 large
- 1 small
- green plantain or 2 green Bananas1 unit
- 1 unit
Method
1
Blanch the salt beef in boiling water for 5-10 minutes to remove excess salt, then drain and set aside.
2
Peel and dice the green plantain into small cubes, about ½ inch in size, then soak in cold water to prevent discoloration.
3
Squeeze the juice from the fresh limes or vinegar into a bowl and season with salt, thyme, and black pepper; set the marinade aside.
4
Heat a large pot or Dutch oven over medium-high heat and add the blanched salt beef pieces, stirring occasionally until lightly browned, about 5 minutes.
5
Add the diced carrot and chopped sweet pepper to the pot, cooking for 3-4 minutes until slightly softened.
6
Drain the soaked plantain cubes and add them to the pot, stirring to combine with the meat and vegetables.
7
Pour the lime or vinegar marinade over the mixture, then add the grated coconut and stir well to distribute evenly.
8
Reduce heat to medium-low, cover the pot, and simmer for 15-20 minutes until the plantain is tender and the flavors have melded, stirring occasionally.
9
Taste and adjust seasonings with additional salt, pepper, or lime juice as needed, then serve hot.