Barbados Flying Fish and Cou-Cou
National dish of steamed flying fish and cornmeal-okra pudding.
Contains common allergens
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Instructions
- 1
Marinate fish: Rub the flying fish fillets generously with Bajan seasoning and a squeeze of lime juice. Roll them up and secure with toothpicks.
- 2
Prepare okra: Boil the sliced okra in 3 cups of salted water until tender and slightly slimy (about 10 minutes). Strain the okra, keeping the liquid.
- 3
Make the cou-cou: Return the okra to the pot with 1 cup of the okra liquid over low heat. Gradually whisk in the cornmeal. Add the remaining hot okra liquid slowly while stirring continuously with a wooden spoon until the mixture is thick, smooth, and pulls away from the pot. Stir in the butter.
- 4
Prepare the fish gravy: In a separate skillet, sauté chopped onion and tomato in butter with a pinch of curry powder until soft. Add 1/2 cup water to create a light gravy.
- 5
Steam the fish: Place the rolled flying fish into the gravy. Cover and let steam over low heat for 10-15 minutes until the fish is opaque and tender. Serve the fish and gravy over a mound of hot cou-cou.
Plan it in Listahan
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