Virgin Islands Fungi and Tomato Fish

Ingredients

• 12 oz white fish fillets
• 1 cup fine cornmeal
• 8 oz okra, sliced
• 3 tbsp butter or neutral oil, divided
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 small red bell pepper, diced
• 4 ripe tomatoes, diced
• 2 tsp dried thyme
• 1 Scotch bonnet, left whole
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Simmer the okra in 3 cups salted water for 10 minutes, until soft and the water has thickened slightly. Do not drain it; that okra water is what makes fungi smooth rather than stiff.
2. Lift the okra out and keep the water at a bare simmer.
3. Whisk the cornmeal into 1 cup cold water to make a lump-free slurry, then pour it into the simmering okra water while whisking constantly.
4. Beat hard with a wooden spoon over low heat for 12 to 15 minutes, scraping the base, until very thick and pulling away from the sides of the pan. Beat the okra back through it.
5. Fungi is beaten rather than stirred. That constant working is what makes it smooth, and left to sit it catches and goes lumpy.
6. Season the fish with the lime juice, salt, and pepper.
7. Heat 1 tablespoon of the butter in a wide skillet and cook the onion and bell pepper for 8 minutes, then the garlic and thyme for 30 seconds, then the tomatoes and whole Scotch bonnet for 10 minutes, until thick.
8. Lay the fish in the sauce, cover, and poach for 6 to 8 minutes, until it flakes at 145F (63C). Lift out the chili and serve with the fungi, the herbs, and lime wedges.

Allergen note: Contains fish and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.