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Belizean hudut with flaky fish in coconut broth and mashed green plantain served in rustic bowls.

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
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Belizean
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.