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Caribbean Fish Bowl recipe
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Caribbean Fish Bowl

Caribbean Fish Bowl with sauteed cabbage, fried plantain and creamy funchi (Caribbean polenta) is a healthy meal in a bowl!
Prep Time20 mins
Cook Time40 mins
Course: Fish
Cuisine: Caribbean
Servings: 4 people


Fish Ingredients:

  • 4 fish steaks about 8 oz. each
  • salt to taste
  • 2/3 cup Green Seasoning
  • ½ scotch bonnet pepper sliced
  • slices of lime
  • sprigs of fresh thyme
  • stalks of parsley

Creamy Funchi Ingredients:

  • 13.5 oz. can coconut milk
  • 3 cups water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1 tablespoon butter

Cabbage Saute Ingredients:

  • 1 tablespoon oil
  • ½ Scotch Bonnet pepper finely chopped
  • 1 thinly sliced onion
  • 1 sliced bell pepper
  • 5 cups sliced cabbage
  • sprigs of fresh thyme
  • 1 grated carrot
  • Salt and pepper to taste
  • 2 tablespoons finely chopped parsley

Fried Plantain Ingredients:

  • 1 ripe plantain skin should be at least 50% black
  • Oil for frying


Caribbean Steamed Fish:

  • Sprinkle the fish with salt.
  • Toss the fish with the green seasoning. Leave to marinate for at least 15 minutes.
  • In the bottom of a steamer, place the lime slices, scotch bonnet, thyme and parsley.
  • Place the fish on top.
  • Add a few more sprigs of thyme and parsley on top.
  • Cover the steamer and steam for 20 minutes, until fish flakes.

Creamy Funchi:

  • Bring coconut milk, 3 cups water and salt to a boil.
  • Reduce heat to low and slowly add cornmeal a little at a time, whisking well after each addition to avoid lumps.
  • Continue to cook on low heat, stirring frequently, until funchi is thickened, about 15 minutes.
  • Add butter and mix to combine.

Cabbage Saute:

  • In a large pot, heat oil.
  • Add scotch bonnet, onion and bell pepper.
  • Saute on high heat until the onion and peppers start to turn golden.
  • Add cabbage and thyme. Toss to combine.
  • Cover and cook for 5 minutes.
  • Add carrot, salt and pepper.
  • Saute for another 5 minutes.
  • Add parsley. Stir to combine.

Fried Plantain:

  • Peel the plantain and slice into 1” pieces.
  • Heat enough oil for shallow frying.
  • Place the plantain in the hot oil and fry until golden brown on both sides.
  • Drain on paper towels to absorb excess oil.


Any firm white fleshed fish can be used. Cod was used in this version.
Sofrito or Chimichurri can also be used instead of the Green Seasoning for the marinade.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!