Fish and Fungi Virgin Islands Style
Dive into the vibrant flavors of the Caribbean with this traditional Fish and Fungi, a beloved dish from the Virgin Islands. Featuring tender snapper or grouper simmered in a luscious coconut milk-based sauce with aromatic thyme, garlic, and fresh vegetables, this recipe captures the essence of island cuisine. Paired with fungi—a comforting blend of cornmeal and sliced okra, cooked to a creamy perfection—this dish is bursting with authentic Caribbean flair. Perfect for bringing tropical vibes to your table, this meal is as approachable as it is flavorful, taking just over an hour to prepare. Serve it with the rich sauce ladled generously over both the fish and fungi for a truly satisfying taste of the Virgin Islands.
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Recipe Information
Ingredients
- 2 whole (scaled and gutted) or fillets Fresh fish (snapper or grouper)
- 2 tablespoons Lime juice
- 4 Garlic cloves (minced)
- 1 Onion (sliced)
- 1 Bell pepper (sliced)
- 2 medium Tomatoes (diced)
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cornmeal
- 6 pieces Okra (sliced)
- 4 cups Water
- 2 tablespoons Butter
Instructions
Rinse the fish thoroughly and pat dry with paper towels. Drizzle the fish with lime juice, then season with salt, pepper, and 2 minced garlic cloves. Set aside to marinate for 15-20 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the remaining minced garlic, onions, bell pepper, and thyme. Sauté until the vegetables are softened, about 5 minutes.
Add the diced tomatoes and coconut milk to the skillet. Stir well and bring the mixture to a simmer.
Gently place the fish into the skillet. Spoon some of the sauce over the fish, cover the skillet, and let it cook for 15-20 minutes (depending on the size of the fish), turning the fish halfway through cooking. The fish should be tender and flaky when done.
While the fish is cooking, prepare the fungi. In a medium pot, bring 4 cups of water to a boil. Add the sliced okra and reduce the heat to medium. Allow the okra to cook for 5 minutes.
Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Continue stirring for about 10-12 minutes until the mixture thickens and pulls away from the sides of the pot.
Stir the butter into the fungi until melted and fully incorporated. Adjust seasoning with salt to taste.
Serve the fish alongside a generous helping of fungi, ladling the flavorful sauce from the skillet over both. Enjoy your Virgin Islands-style Fish and Fungi!
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 8.6 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 17.6 mcg | 88% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
