CaribVue Weekend: Steamed Fish & Fungi (Virgin Islands Style)


Photo: Christopher Hirsheimer

Fish and Fungi, is the unofficial dish of the the U.S. Virgin Islands. Historically, this dish came about during the days of slavery. Danish law permitted each slave a weekly ration of six quarts of cornmeal and six salted herrings. From time to time, the slaves would receive other provisions such as yams.


Serves 6-8

Virgin Islands Steamed (Boiled) Fish

  • 4 1/2 lbs fish, scaled and gutted
  • 2 medium onions, chopped
  • tomato, chopped
  • 1 tablespoon vinegar
  • 3 tablespoons lemon juice or 3 tablespoons lime juice
  • 2 cups water
  • 2 teaspoons butter
  • 2 teaspoons Recaito Seasoning
  • Goya Adobo Seasoning
  • Black Pepper

Fungi with Okra


1 Clean fish with vinegar.

2 Season fish with lime/lemon juice, GoyaAdobo & black pepper.

3 Place seasoned fish with all ingredients into a saucepan with butter and recaito, cook gently until fish is cooked, about 15-20 minutes.

4 Place frozen okra in boiling water. Cook until just barely tender.

5 In a medium size saucepan, bring 2½ cups water to a boil.

6 To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.

7 Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.

8 Add hot cooked okra to cooked cornmeal. Stir well.

9 Then, stir in the butter, salt, to taste.

10 Simmer for about 5 minutes more.

11 Mold fungi into small mounds with a large, wet serving spoon.

12 Serve balls of fungi alongside fish. Enjoy!

Per Serving: 132 calories, 3 grams fat, 7 milligrams cholesterol and 98 milligrams sodium.


About CaribVue

CaribVue, a digital magazine, blog, and multimedia site that features the best in Caribbean entertainment, travel, lifestyle, and culture.

Posted on April 9, 2011, in CaribCook, Recipes and tagged , , , , . Bookmark the permalink. Leave a comment.

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