AI-generated image
Hudut
Garifuna fish in coconut broth with mashed green and ripe plantain
Hudut is the heart of Garifuna cooking on the Caribbean coast of Honduras, in towns such as Trujillo and La Ceiba, and in Belize and Guatemala's Livingston: whole fish or fish steaks simmered in a coconut broth (sere) with garlic, onion and herbs, served with a pounded mash of green and ripe plantains (fufu) that is dipped into the soup. The mistake is mashing only green plantain, which is heavy; a mix of green and a few ripe ones gives a slightly sweet, smooth mash. Chef's tip: fry the fish briefly before it goes into the broth so it holds its shape.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Fish and broth
Plantain mash
Shop this recipe on Amazon
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rub 2 ¼ lb snapper or other firm white fish with 1 lime, ¾ tsp salt and ½ tsp black pepper and chill for 15 minutes.
15 minStep 2: Boil 3 green plantains and 2 ripe plantains in salted water for 20–25 minutes until completely tender. Drain and pound or mash until smooth and stretchy, adding a splash of coconut milk. Shape into balls and keep warm.
25 minStep 3: Heat 3 tbsp vegetable oil in a frying pan and fry the fish for 2 minutes a side to seal.
4 minStep 4: In a wide pot simmer 3 ¼ cups coconut milk, 1 ¼ cups water, 1 onion, 4 garlic cloves, 1 sweet pepper, 1 habanero chilli and the rest of ¾ tsp salt for 10 minutes.
10 minStep 5: Lay in the fish and simmer gently for 8–10 minutes, until it is opaque right through and flakes easily. Add ⅓ oz basil or culantro for the last minute.
10 minStep 6: Serve the fish and broth in bowls with the plantain mash on the side, breaking off pieces to dip. Remove the chilli unless someone likes the heat.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 34 g
- Carbs
- 66 g
- Fat
- 26 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hudut take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime?
- Lemon, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Singapore chilli crab
Chilli crab was first sold from a pushcart on the Kallang river in the 1950s and is now the dish visitors queue for along Singapore's East Coast seafood strip. Big mud crabs are cut up, wok-fried and simmered in a thick, sweet, tangy and gently hot sauce of chilli, tomato and garlic, which is then silked with beaten egg. Everyone eats with their hands and mops up the sauce with fried or steamed mantou buns. It is a weekend or celebration meal, messy and loud. Buy crabs live or freshly cooked the same day from a fishmonger you trust. Discard any live crab that doesn't move, smells of ammonia or has a cracked, leaking shell. The common mistake is boiling the sauce after adding the egg, which scrambles it into lumps; pour it in a thin stream over a low heat. Chef's tip: ask the fishmonger to clean and quarter the crab for you, and crack each claw lightly with the back of a cleaver so the sauce soaks in.
Singaporean
Southern fried catfish
Fried catfish is the Friday night fish-fry and Delta church supper of Mississippi and Arkansas, where much of America's catfish is farmed. Fillets are soaked in seasoned milk or buttermilk, rolled in cornmeal and fried until the crust crackles and the mild, sweet fish inside flakes apart. Serve with hushpuppies, slaw and lemon. Chef's tip: cut thick fillets in half lengthways so they cook in the same time as the crust browns.
American
Rhode Island clam cakes
At beach shacks along Narragansett Bay and in Galilee, clam cakes are bought by the paper bag, half a dozen at a time, to dunk in a cup of clear clam chowder. They are not patties but craggy, golden fritters, crisp outside and soft inside, studded with chopped quahog clams. Chef's tip: use the clam juice as part of the liquid; it puts the sea flavour into every bite of batter.