This dish is a popular selection of the Garinagu (Ga-ri-na-gu) people known as Fish Seré, a creamy chowder made with chunks of fish fillet sautéed with ground foods. This filling meal is also typically served with coconut-milk infused rice and tasty plantain strips.
Yields: 2 Servings
Time: 45 minutes
2 medium-sized snapper fillet
2 large green plantain, sliced
1 small carrot, diced
1 ½ cup coconut milk
1 ½ cup water
1 teaspoon salt
½ teaspoon black pepper
2 plugs garlic, minced
½ an onion, julienned
1 whole Habenero pepper (optional)
Clean and prepare fish: Begin by cleaning the snapper fillet, cutting them into smaller pieces and seasoning them to liking.
Prepare the chowder: Add the coconut milk, water, onion, garlic, carrot and plantain into a saucepan, and cook over medium heat. Stir mixture occasionally.
Add seasonings: Add the salt and black pepper for taste.
Add fish: When the mixture begins to reach boiling point, bring to a simmer and add the pieces of snapper and whole Habanero pepper. Stir occasionally.
Once the fish is tender, it is ready to be served alongside freshly prepared rice.