Caribbean

Barbados Flying Fish and Cou-Cou

Name: Barbados Flying Fish and Cou-Cou
Total time: 60 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: Cou-cou: 1 cup fine cornmeal; 1 cup sliced okra; 3 cups water; 1 tbsp butter. Fish: 4 flying fish fillets; Bajan seasoning; 1 tomato; 1 onion; 1 tsp curry powder; 1/2 cup water

National dish of steamed flying fish and cornmeal-okra pudding.

60 minutes

Serves 4

Main

Contains common allergens

Fish Dairy Seafood

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Instructions

5 steps

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.

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