Entree: Suriname – National Cuisine – Her Heri (A hearty Surinamese braise of firm white fish with coconut, peppers, and starchy root vegetables served with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium red bell peppers, seeded and sliced
- 1–2 Scotch bonnet or habanero peppers, seeded and finely chopped (adjust to heat preference)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish or chicken stock
- 8 oz (225 g) cassava (yuca), peeled and cut into 1-inch (2.5 cm) pieces
- 6 oz (170 g) okra, sliced on the diagonal
- 2 medium tomatoes, chopped
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) brown sugar
- 1 lime, juiced
- 1/3 cup (15 g) fresh cilantro, chopped
- Salt and freshly ground black pepper to taste
- 3 cups (600 g) cooked white rice, for serving

Instructions

1. Rinse the fish fillets and pat dry; season lightly with black pepper (do not oversalt if using salted fish). Set aside.
2. Heat vegetable oil in a large heavy skillet or Dutch oven over medium heat. Add the onion and sauté until translucent, about 5 minutes.
3. Add garlic, ginger, bell peppers, and Scotch bonnet pepper; cook until fragrant and slightly softened, about 3 minutes.
4. Stir in tomato paste, chopped tomatoes, ground cumin, coriander, smoked paprika, and brown sugar; cook 2 minutes to bloom the spices.
5. Add cassava pieces and stock; bring to a gentle simmer, cover, and cook until cassava is nearly tender, about 15–20 minutes.
6. Pour in coconut milk, add sliced okra, and return to a gentle simmer. Adjust seasoning with salt and pepper as needed (remember okra will thicken slightly).
7. Nestle the fish fillets into the simmering stew, spooning sauce over them. Cover and poach gently until fish is cooked through, about 6–8 minutes depending on thickness.
8. Finish with lime juice and chopped cilantro. Taste and adjust seasoning.
9. Serve hot over cooked white rice, spooning extra coconut-braised sauce and vegetables over each portion.