Belizean Hudut (Fish with Green Plantain and Coconut Broth)

Hudut is a beloved Belizean coastal dish that pairs tender fish in a fragrant coconut broth with smooth mashed green plantain for dipping and scooping.

Cook the plantains until soft and mash them while warm, then simmer the fish gently in a coconut broth with peppers, onion, tomato, and herbs.

Choose a firm white fish and add it only after the broth is hot; gentle simmering keeps the pieces intact and moist.

Serving Suggestions

Serve the fish and coconut broth in deep bowls with a mound of hudut plantain alongside and lime wedges at the table.

Recipe Notes

Refrigerate the broth and fish for up to 2 days. Store the plantain mash separately and reheat it with a splash of water.

Belizean Hudut (Fish with Green Plantain and Coconut Broth)

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Flaky fish simmered in coconut broth and served with mashed green plantain.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Belizean

Calories: 620

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Green plantain mash

• 4 large green plantains peeled and cut into chunks
• 1 tsp fine salt for the plantains
• 0.5 cup reserved plantain cooking water plus more as needed

Coconut fish broth

• 1.5 lb firm white fish fillets cut into large pieces
• 1 tbsp neutral oil
• 1 large yellow onion sliced
• 1 medium red bell pepper sliced
• 1 medium green bell pepper sliced
• 2 cloves garlic minced
• 2 medium tomatoes chopped
• 2 cups coconut milk full-fat
• 1 cup water
• 0.25 cup fresh cilantro chopped
• 1 tsp dried thyme
• 0.75 tsp fine salt plus more to taste
• 2 medium limes cut into wedges for serving

Equipment

• Large pot
• Medium saucepan
• Potato masher
• Chef’s knife
• Wooden spoon

Method

 

Cook and mash the plantains:

1. Place the green plantain chunks in a saucepan, cover with water, add the salt, and simmer for 20 to 25 minutes until very tender.
2. Reserve the cooking water. Mash the hot plantains with enough reserved water to make a smooth, thick mash. Cover and keep warm.

Build the coconut broth:

1. Heat the oil in a large pot over medium heat. Add the onion and bell peppers and cook for 6 minutes until softened. Stir in the garlic for 30 seconds.
2. Add the tomatoes, coconut milk, water, thyme, and salt. Bring to a gentle simmer and cook for 10 minutes until the vegetables soften.

Poach the fish and serve:

1. Nestle the fish pieces into the coconut broth. Cover and simmer gently for 8 to 10 minutes, until the fish flakes easily.
2. Fold in the cilantro and taste for seasoning. Serve the fish and broth with a mound of green plantain mash and lime wedges.

Nutrition

Calories: 620kcalCarbohydrates: 76gProtein: 37gFat: 21gSaturated Fat: 15gCholesterol: 75mgSodium: 920mgFiber: 9gSugar: 20g

Notes

• Keep the broth below a hard boil after adding the fish so the pieces stay whole.
• The plantain mash should be thick enough to scoop but soft enough to absorb the coconut broth.