Nestled in the heart of the Caribbean, the United States Virgin Islands boast a rich cultural tapestry woven with traditions that have endured for centuries. Among the treasures of this tropical paradise is its national dish, “Fish & Fungi,” a culinary masterpiece that stands as a testament to the vibrant fusion of African, European, and indigenous influences that have shaped the region’s cuisine. Fish & Fungi is more than just a meal; it’s a celebration of the islands’ bountiful seafood, aromatic spices, and the warmth of Caribbean hospitality. As the national dish and a main staple of the islands, it embodies the essence of Virgin Islander identity, a dish that locals and visitors alike savor with each flavorful bite.
At the heart of this dish is the freshest catch from the surrounding azure waters, often featuring fish varieties like red snapper or grouper. These succulent fillets are lovingly seasoned with a symphony of herbs and spices, each blend as unique as the hands that prepare it. Whether it’s the fiery kick of Scotch bonnet peppers or the earthy warmth of thyme and allspice, the seasonings come together to create a taste that’s both bold and harmonious.But what truly sets Fish & Fungi apart is the “Fungi” – a side dish with humble origins. Made from cornmeal, it undergoes a magical transformation, turning from a simple ingredient into a delightful companion for the fish. Boiled to perfection and sliced into rounds or squares, it provides a satisfying contrast to the seafood’s flavors. A velvety sauce, often crafted from tomatoes and a medley of ingredients, completes this culinary masterpiece.
Join us on a culinary journey to uncover the secrets of Fish & Fungi, a dish that embodies the spirit of the US Virgin Islands and the flavors of the Caribbean.
Fish & Fungi
Ingredients
For the Fish:
- 4 fish fillets red snapper, grouper, or a similar white fish
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon allspice
- 1/2 teaspoon garlic powder
- Juice of 1 lime or lemon
For the Fungi:
- 1 cup fine cornmeal
- 2 cups water
- 1/2 teaspoon salt
- 1/4 cup butter or margarine
For the Sauce:
- 1 onion finely chopped
- 1 bell pepper finely chopped
- 2 cloves garlic minced
- 2 tomatoes chopped
- 1/2 cup tomato sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
Prepare the Fish:
- In a bowl, mix together the salt, black pepper, paprika, dried thyme, allspice, and garlic powder.
- Rub the spice mixture evenly over the fish fillets.
- Drizzle the lime or lemon juice over the fish.
- Heat the olive oil in a pan over medium-high heat.
- Pan-fry the fish fillets for about 3-4 minutes per side, or until they are cooked through and golden brown. Remove from the pan and set aside.
Make the Fungi:
- In a saucepan, bring 2 cups of water to a boil.
- In a separate bowl, mix the cornmeal with 1/2 teaspoon of salt.
- Gradually add the cornmeal mixture to the boiling water while stirring constantly to avoid lumps.
- Reduce the heat to low and continue to stir the cornmeal mixture for about 10-15 minutes until it thickens and pulls away from the sides of the saucepan.
- Stir in the butter until well combined.
- Remove from heat, cover, and let it sit for a few minutes to set.
Prepare the Sauce:
- In another pan, heat the vegetable oil over medium heat.
- Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant.
- Stir in the chopped tomatoes, tomato sauce, dried thyme, salt, and pepper. Simmer for about 10-15 minutes until the sauce thickens.
Serve:
- Place a serving of Fungi on each plate.
- Top with a fish fillet.
- Spoon the tomato sauce over the fish.
- Garnish with fresh herbs if desired.
- Serve hot and enjoy your delicious Fish & Fungi!