This recipe is from chef Jennie Staines of the Caliente restaurant on Ambergris Caye.
Belize Fish Cere
1-lb snapper fillet, diced into 1-inch cubes
4 green plantains or green bananas - thin slices
6-cups coconut milk
1/4-lb coco, 1/2-inch cubes
1/4-lb cassava, 1/2-inch cubes
1 small onion, chopped
1-clove garlic, minced
1-Tbs vegetable oil
salt and pepper to taste
In a 3 qt sauce pan add oil and sautee onion and plantains for about 3 minutes on low heat. Add coco, cassava and half of coconut milk, cook until veggies are tender. Add fish and the other half of the coconut milk, stir properly, season with salt and black pepper to taste. Cook for five more minutes or until fish is cooked. Serve with rice.
The question has to do with one of the ingredients, coco, listed as the fourth ingredient. As far as I can tell it refers to coconut. Does anyone know for sure?
Shel
Belize Fish Cere
1-lb snapper fillet, diced into 1-inch cubes
4 green plantains or green bananas - thin slices
6-cups coconut milk
1/4-lb coco, 1/2-inch cubes
1/4-lb cassava, 1/2-inch cubes
1 small onion, chopped
1-clove garlic, minced
1-Tbs vegetable oil
salt and pepper to taste
In a 3 qt sauce pan add oil and sautee onion and plantains for about 3 minutes on low heat. Add coco, cassava and half of coconut milk, cook until veggies are tender. Add fish and the other half of the coconut milk, stir properly, season with salt and black pepper to taste. Cook for five more minutes or until fish is cooked. Serve with rice.
The question has to do with one of the ingredients, coco, listed as the fourth ingredient. As far as I can tell it refers to coconut. Does anyone know for sure?
Shel
