Local Chef Henry Prince creates a colourful, gourmet version of a traditional BVI favourite

Serves 4

For the fish

4 red snapper fillets from Grape Expectations. Season the fish filets with a light dusting of salt and pepper. Set aside to cook later.

Cut the bell peppers and onions into strips. Sauté in coconut oil and add salt and pepper to taste. Set aside.

For the fish broth

Combine the 4 cups of fish both, lemongrass, scotch bonnet pepper and coconut milk in a medium saucepan. On medium heat reduce the liquid by a quarter in volume (to 3 cups), stirring regularly. Strain the reduced broth and season with salt and pepper to taste and set aside.

For the fungi

In a large saucepan, bring the 8 cups of fish broth to boil. Add the chopped thyme leaves, salt and pepper to taste. Reduce the heat and stir in the corn meal.

Whisk until smooth and corn meal is soft. Divide the cooked fungi into two parts while hot. Add the beet juice to half of the cooked fungi and cook on medium heat for another 5 minutes.
Grease a medium sized bread loaf pan and first add the plain fungi. Add the beet flavoured version on top. Place the two-colour fungi into the refrigerator to cool for at least 4 hours.

For the aioli

Mix the mayonnaise, dill leaves and lime juice until combined and refrigerate until ready to serve.

For the chips

Shave the tannia and beets and/or okra with a mandolin. Add vegetable oil to a frying pan and fry until crispy. Drain the chips on paper towel and add salt and pepper to taste.

To serve

Cook the fish filets in the coconut lemongrass broth for 10 minutes, or until the fish is soft and bouncy to the touch. Place a large spoonful of the vegetables to the side of each plate. Add the cooked fish filet on top. Pour half a cup of fish broth around each plate. Remove the fungi from the loaf pan. Slice into 1-inch pieces and place 4 slices on a hot grill until seared. Place a slice of the fungi onto each plate. Top the fish with the citrus aioli, followed by tannia and beet crisps.