Chef-tested recipe
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. This home version respects the
Recipe at a glance
- Servings
- 4 servings
- Cuisine
- Belizean
- Cooking Method
- Plantain boiling and gentle fish simmering
- Best Served With
- Freshly mashed plantains served separately from the fish coconut broth
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 850 g boneless firm white fish such as snapper, in 4 large pieces
- 650 g peeled green plantain, cut into chunks
- 300 g peeled ripe plantain, cut into chunks
- 650 ml unsweetened coconut milk paid link
- 250 ml water or unsalted fish stock
- 180 g onion, sliced
- 120 g tomato, chopped, optional
- 25 g garlic, chopped
- 20 g fresh coriander leaves, chopped
- 10 g fresh thyme leaves
- 100 g fresh okra, sliced, optional
- 25 ml neutral oil paid link
- 20 ml fresh lime juice
- 7 g fine salt, to taste paid link
- 2 g black pepper
- 10 g mild fresh chilli, optional
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 chilli 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 centre.
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.
Beginner Technique Notes
- Hudut belongs to Garifuna food culture, which spans Belize and neighbouring 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.
Serving Ideas
- Freshly mashed plantains served separately from the fish coconut broth
Allergen Notes
Fish. Check fish stock and coconut products for allergen declarations.
