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.