Fish Rundown

Name: Fish Rundown
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 700 g Grouper (cut into large pieces); 20 ml Lime Juice; 6 g Salt; 2 g Black Pepper; 800 ml Coconut Milk; 200 ml Water; 200 g Onion (finely chopped); 10 g Garlic (crushed); 10 g Scotch Bonnet Chili (finely chopped); 3 g Dried Thyme; 1 pcs Bay Leaf (whole); 300 g Pumpkin (cut into chunks); 2 pcs Plantain (peeled and cut into thick slices); 300 g Breadfruit (peeled and cut into chunks); 250 g All-Purpose Flour; 8 g Baking Powder; 4 g Sea Salt; 120 ml Water

A Cayman-style coconut fish stew with tender ground provisions and soft dumplings. The broth is rich with coconut milk, thyme, and chile, while the fish stays delicate and flaky.

Prep

30m

Cook

45m

Serves

Estimated

Nutrition

Per serving

1094kcal

Calories

49g

Protein

52g

Fat

121g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

700g
Grouper (cut into large pieces)
20ml
Lime Juice
6g
Salt
2g
Black Pepper

Broth

800ml
Coconut Milk
200ml
Water
200g
Onion (finely chopped)
10g
Garlic (crushed)
10g
Scotch Bonnet Chili (finely chopped)
3g
Dried Thyme
1pcs
Bay Leaf (whole)

Provisions

300g
Pumpkin (cut into chunks)
2pcs
Plantain (peeled and cut into thick slices)
300g
Breadfruit (peeled and cut into chunks)

Dumplings

250g
All-Purpose Flour
8g
Baking Powder
4g
Sea Salt
120ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Rub the grouper with the lime juice, salt, and black pepper, then set it aside while you prepare the pot.
02
Combine the coconut milk and the water in a wide pot and bring them to a gentle simmer over medium heat, about 95°C (203°F).
03
Add the onion, garlic, scotch bonnet chili, dried thyme, and bay leaf to the broth and simmer until the onion softens and the broth smells fragrant.
04
Add the pumpkin, plantains, and breadfruit to the pot and cook until they are starting to soften but are not falling apart.
05
Lower the grouper pieces gently into the simmering broth and cook until they reach 63°C (145°F) and flake easily.
06
Mix the all-purpose flour, baking powder, and sea salt. Add the water and mix into a soft dough.
07
Pinch off small pieces of dough, roll them lightly, and drop them into the pot. Simmer until the dumplings are firm and cooked through.
08
Remove the bay leaf, taste the broth, and serve the rundown hot with the fish, provisions, dumplings, and plenty of broth.

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