Name: Barbadian Flying Fish and Cou-Cou
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 300 g Flying Fish, cleaned fillets; ¾ cup Cornmeal; 1 cup Okra, thinly sliced; ½ cup Onion, chopped; 1 Tomato, chopped; ½ cup Red Bell Pepper, thinly sliced; 2 clove Garlic, minced; 1 tsp Thyme, fresh leaves; ¼ Scotch Bonnet Pepper, finely chopped; ½ Lemon, juiced; 1 tbsp Butter; 1 tbsp Cooking Oil; 2½ cup Water, divided; 1 tsp Salt, divided

55 mintotal

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Season Flying Fish with Lemon juice, 0.5 tsp Salt, Garlic, Thyme, and Scotch Bonnet Pepper.
Bring 2 cups Water to a boil, add Okra, and simmer for 8 minutes until the water becomes slightly thick.
8 min
Whisk in Maize Meal slowly and stir continuously until the cou-cou thickens and pulls from the sides of the pot.
Stir Butter into the cou-cou, cover, and keep warm.
Heat Cooking Oil in another pan and cook Onion, Tomato, and Red Bell Pepper for 5 minutes.
5 min
Add the seasoned Flying Fish and 0.5 cup Water, then cover and simmer for 8 to 10 minutes until the fish is cooked through.
8–10 min
Serve the fish and sauce beside the warm cou-cou.

How to tell it's done

The cou-cou should be smooth and spoonable but firm enough to hold shape, while the fish should flake gently.

Getting it right

Tip

Add the maize meal slowly while stirring; this prevents lumps and gives the cou-cou its smooth, firm texture.

What to serve it with

Serve with the fish sauce spooned over the cou-cou and extra vegetables on the side.

Common mistakes

The cou-cou turns lumpy as soon as the cornmeal hits the pot.: Add the cornmeal in a slow stream while stirring constantly. If lumps form, lower the heat and keep beating until the mixture smooths out.

Substitutions

Flying Fish — Use Boneless Fish Fillets only when flying fish is unavailable, noting that the dish will be a practical adaptation.

Storing and reheating

Flying fish and cou-cou are best fresh. Refrigerate leftovers separately for up to 2 days, then reheat the fish gently and loosen the cou-cou with a little hot water; freezing is not recommended.

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