This dish is a popular selection of the Garinagu (Ga-ri-na-gu) people known as Fish Ser�, a creamy chowder made with chunks of fish fillet saut�ed 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
Ingredients:
2 medium-sized snapper fillet 2 large green plantain, sliced 1 small carrot, diced 1 � cup coconut milk 1 � cup water 1 teaspoon salt � teaspoon black pepper 2 plugs garlic, minced � an onion, julienned 1 whole Habenero pepper (optional)
Preparation:
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.
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Grace Flava with a Beat showed us how to make Belizean Sere using their coconut products. On set: Duane Lizama - Resident Chef Melanie Coc - Senior Brand Manager, Grace Kennedy Belize Ltd.
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Belizean Sere
Sere or Seree is a milky,spicy soup that is made with fish and ground foods like taro or cocoa, cassava or yuca and sweet potatoes. This is a native dish of Belize and is eaten usually with white rice.
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