- 4 large green plantains, peeled
- 2 large ripe plantains, peeled
- 2 cups fresh coconut milk
- 1 cup onion, sliced
- 4 cloves garlic, minced
- 2 whole habanero peppers, deseeded
- 1 bunch fresh basil
- Salt and freshly ground black pepper, to taste
- 4 medium snapper filets
To make the Hudut Baruru
Place the plantains in a large stockpot with salted water, enough to cover the plantains. Bring to a boil and cook until soft. Remove from the pot and cool. Mash using a mortar and pestle or puree in the food processor to a smooth consistency. Adjust seasoning and reserve.
To make the Broth 'Lasus'
Place the coconut milk, onion, garlic, habanero and basil in a large pot and bring to a gentle simmer, stirring occasionally for 15 to 20 minutes. Add the snapper filets to the rich coconut broth and continue to simmer until the fish is cooked. Add salt and pepper to taste.
Ladle the coconut broth and fish in a deep soup bowl. Drop a spoonful of the Hudut plantain dumpling into the hot soup and enjoy with or without the use of cutlery!