Flying Fish and Cou-Cou (Serves 4) 🐟🌽

 

🍽️ Ingredients

For the Flying Fish:

• 4 flying fish fillets (or substitute with mackerel or sole if unavailable)

• Juice of 1 lime

• 1 tsp salt

• ½ tsp black pepper

• 1 garlic clove, minced

• 1 tsp fresh thyme leaves

• 1 small onion, finely chopped

• ½ Scotch bonnet pepper, finely chopped (optional for heat)

• 1 tbsp chopped parsley

• 2 tbsp vegetable oil

• ½ cup chopped tomatoes

• 1 tbsp tomato paste

• ¼ cup water

For the Cou-Cou:

• 1 cup cornmeal (fine yellow)

• 1½ cups water (for cornmeal)

• 2 cups okra, sliced

• 1 small onion, chopped

• 1 tbsp butter

• 1½ cups boiling water (for okra)

• ½ tsp salt

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🔪 Instructions

1. Prepare the Flying Fish:

1. Rinse the fish with lime juice and pat dry.

2. Season with salt, pepper, garlic, thyme, and half of the chopped onion. Let marinate for 20 minutes.

3. In a pan, heat oil and sauté the remaining onion, parsley, and Scotch bonnet pepper.

4. Add chopped tomatoes and tomato paste, and cook until softened.

5. Pour in the water and simmer for 5 minutes.

6. Add the marinated fish fillets and simmer gently until cooked (5–7 minutes). Don’t overcook.

2. Prepare the Cou-Cou:

1. In a separate pot, bring 1½ cups of water to boil, add okra and onion, and simmer until okra is tender.

2. Remove okra with slotted spoon and reserve the cooking water.

3. Combine cornmeal and 1½ cups cold water in a bowl and stir to prevent lumps.

4. Slowly pour the cornmeal mixture into the okra water, stirring constantly over low heat.

5. Add cooked okra and stir with a wooden spoon (traditionally a "cou-cou stick") until thick and smooth.

6. Add butter and salt, then shape the cou-cou into a mound.

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🍴 To Serve:

• Place a serving of Cou-Cou on each plate.

• Top with the flying fish and spoon some of the tomato-based gravy over it.

• Garnish with fresh parsley or lime wedge.

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YT Channel : Infinite Curiosity