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.
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.
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.
Arawak cooking, combined with African influences, come together as a mouth-watering Belizean delicacy that all must try. For example, Sere is a very common traditional meal. It is a creamy coconut fish soup infused with local spices, served with a side of coconut rice, seasoned ripe plantains, and mashed greens or yams. This meal will certainly leave your taste buds bursting with flavor!
Below you can find the ingredients for Chef Sean Kuylen’s famous Garifuna Fish Sere.
4 large green plantains, peeled 2 large ripe plantains, peeled 2 cups coconut milk 1 cup onion, sliced 4 cloves garlic, minced 2 whole habanero peppers, deseeded 1 bunch fresh basil Salt and freshly ground black pepper, to taste 4 medium snapper filets
Place green and ripe plantains in a pot of salted water and boil until ripe plantains are soft, approximately 20 minutes. Drain. Purée while still warm, adding water to keep the consistency of porridge and set aside. Place coconut milk, onion, garlic, habanero, and basil in a stockpot and bring to a gentle simmer, stirring occasionally for 15 to 20 minutes. Add snapper fillets to the rich coconut broth, and continue to simmer until the fish is cooked. Add salt to taste. Drop spoonfuls of purée into a bowl of hot soup.