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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.