Hudut is an important Garifuna dish served in southern Belize. Fresh fish is gently cooked in a fragrant coconut broth, commonly called sere, with a separate mound of mashed green and ripe plantains.
- Prep
- 30 minutes
- Cook
- 35–40 minutes
- Serves
- 4
- Cuisine
- Belizean
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
Prepare the plantains. Boil green plantain in lightly salted water for about 15 minutes, then add ripe plantain and cook another 8–10 minutes or until all pieces are completely tender. Drain, reserving about 100 ml cooking liquid.
Mash while hot. Pound or mash the green and ripe plantains together into a thick, cohesive mass, adding small splashes of reserved hot liquid only as needed. Cover and keep safely hot.
Build the coconut broth. Heat oil in a wide pot; sweat onion for 5 minutes, then garlic and optional chili for 1 minute. Add tomato, thyme and stock, followed by coconut milk and optional okra.
Simmer gently. Bring to a light simmer for 8–10 minutes. Avoid rapid boiling, which can make coconut milk look grainy.
Cook the fish. Nestle fish pieces into the broth and simmer gently for 7–12 minutes depending on thickness, until opaque and 63°C at the center.
Finish and serve. Add coriander and lime juice, taste and adjust salt. Serve coconut fish broth in deep bowls with a portion of hot mashed plantain separately.
Chef’s notes
- Hudut belongs to Garifuna food culture, which spans Belize and neighboring Central American communities.
- Use green and ripe plantain for a more rounded taste and texture.
- The fish should poach gently; do not stir aggressively after adding it.
Substitutions
- Sea bream, cod or another firm fish may replace snapper.
- If okra is unavailable it can be omitted without changing the central coconut-and-fish character.
- Coconut milk must be unsweetened; coconut drink is too thin.
Storage and Food Safety
Cool fish stew promptly and refrigerate at 4°C or below within 2 hours, using within 1–2 days. Keep mashed plantain in a separate shallow container. Reheat portions thoroughly to at least 75°C before serving.
Serve with
Freshly mashed plantains served separately from the fish coconut broth
Allergens
Fish. Check fish stock and coconut products for allergen declarations.
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