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.
Virgin Islands Steamed (Boiled) Fish
- 4 1/2 lbs fish, scaled and gutted
- 2 medium onions, chopped
- 1 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 (10 ounce) package frozen okra
- 2 1/2 cups boiling water
- 1 1/2 cups yellow cornmeal, ground fine
- 2 tablespoons oil
- 2 tablespoons butter
- 1/4 teaspoon salt
- Hot Pepper, to taste
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.