A beloved taste of the Virgin Islands, Fungi and Fish brings together the flavors of the sea and the land. The dish pairs perfectly seasoned fish with “fungi”, a soft, savory blend of cornmeal and okra that reflects the islands’ African and Caribbean heritage. Simple, wholesome, and full of island comfort, it’s the British Virgin Islands on a plate.
Ingredients:
For the Fish:
- 2¼ lbs firm white fish (such as snapper, grouper, or kingfish)
- 1 medium onion, roughly chopped
- 1 small tomato, chopped
- 1 teaspoon margarine or butter
- 1½ teaspoons vinegar
- 4½ teaspoons lime or lemon juice
- Salt and pepper to taste
- Lime slices, for garnish
For the Fungi:
- 5 oz okra (fresh or frozen), chopped
- ¾ cup fine yellow cornmeal
- 1¼ cups boiling water
- 1 tablespoon butter
- ¼ teaspoon salt
- Freshly ground black pepper
Preparation:
- Prepare the Fish
- Place the fish, onion, tomato, vinegar, lime juice, butter, salt, and pepper into a large saucepan.
- Add about 1 cup of water and bring to a gentle boil.
- Cover and simmer for 20–30 minutes, until the fish is tender and flakes easily.
- Adjust seasoning if needed and set aside, keeping warm.
- Make the Fungi
- Bring 1¼ cups of water to a boil in a medium saucepan. Add the okra and simmer for a few minutes until tender.
- Mix 2 tablespoons of the cornmeal with a small amount of water to make a smooth paste, then stir it into the okra mixture to prevent lumps.
- Gradually add the remaining cornmeal while stirring continuously over low heat.
- Add butter, salt, and pepper, stirring until the mixture thickens and pulls away slightly from the sides of the pan. The texture should be soft but firm enough to hold shape.
- Serve
- Spoon a mound of fungi onto each plate and top with the stewed fish. Garnish with lime slices and serve warm.
Tip:
Fungi and Fish is best enjoyed with a side of sautéed vegetables or fried plantains, a true island comfort meal.