Sere (Belizean Coconut Fish Stew)
The Quirky Foodster Team
Ingredients
- Firm white fish fillets (such as snapper), cut into large chunks — 800 g (1 3/4 lb)
- Lime juice — 2 tbsp
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Green bell pepper, sliced — 1
- Garlic cloves, minced — 3
- Dried thyme — 1 tsp
- Coconut milk — 400 ml (14 oz)
- Fish stock or water — 250 ml (1 cup)
- Tomato, chopped — 1
- Scotch bonnet pepper, whole — 1
- Salt and black pepper, — to taste
- Chopped fresh cilantro, to serve
Method
- Toss the fish chunks with the lime juice and a pinch of salt; set aside for 10 minutes.
- Heat the oil in a large pan over medium heat. Sauté the onion and bell pepper for 5 minutes until softened.
- Add the garlic and thyme and cook for 1 minute, then stir in the tomato and cook for 2-3 minutes until it begins to break down.
- Pour in the coconut milk and stock. Add the whole scotch bonnet and bring to a gentle simmer.
- Carefully add the fish chunks in a single layer, spooning some sauce over the top. Cover and simmer gently for 10-12 minutes until the fish is just cooked through and flakes easily.
- Remove the scotch bonnet, season with salt and black pepper, and scatter with fresh cilantro before serving.
Introduction: Sere is a fragrant coconut milk fish stew from Belize’s Garifuna and Creole coastal communities, gently spiced and often built around whatever fresh catch the day brings.
Cultural Background: Sere is a fragrant coconut milk fish stew from Belize’s Garifuna and Creole coastal communities, gently spiced and often built around whatever fresh catch the day brings. It is typically eaten with white rice or boiled ground food like cassava and plantain, and is considered one of the great comfort dishes of Belize’s coast.
Tips: Simmer gently rather than boiling hard once the fish is added, so the delicate flesh doesn’t break apart. Choose a firm, meaty white fish that holds its shape well during gentle stewing.
Variations: Shrimp or a mix of shrimp and fish can be used for a richer seafood version. Add sliced okra for the last 5 minutes of cooking for a traditional coastal variation with extra body.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat very gently over low heat, covered, just until warmed through, to keep the fish tender.
Nutrition: Approx. 340 kcal, 30g protein, 20g fat, 10g carbohydrate per serving
FAQs:
Q: What fish works best for sere?
A: Firm white fish like snapper, grouper or tilapia hold up well; avoid very delicate, flaky fish that may fall apart.
Q: Can sere be made without coconut milk?
A: A tomato-based version without coconut milk exists in some households, though the coconut version is the more widely recognised style.
- Firm white fish fillets (such as snapper), cut into large chunks — 800 g (1 3/4 lb)
- Lime juice — 2 tbsp
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Green bell pepper, sliced — 1
- Garlic cloves, minced — 3
- Dried thyme — 1 tsp
- Coconut milk — 400 ml (14 oz)
- Fish stock or water — 250 ml (1 cup)
- Tomato, chopped — 1
- Scotch bonnet pepper, whole — 1
- Salt and black pepper, — to taste
- Chopped fresh cilantro, to serve
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