Steamed Flying Fish And Cou-Cou
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Water10 small
Okra (finely sliced)1 tsp
Hot Sauce1 tbsp
Unsalted Butter450 g
Cornmeal (fine)2 large
Onion (sliced)3 cloves
Garlic (sliced)1 stalk
Celery (diced)1
Bay Leaf2 tbsps
Catsup1 tsp
Curry Powder1 tsp
Mustard1 tsp
Sugar2 large
Tomatoes (chopped)Directions:
1
Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan
2
Bring to a boil and cook, stirring, until very thick
3
Transfer half of the okra mixture to a bowl
4
Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low
5
While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick
6
Add the remaining okra mixture and 2 tablespoons butter and stir until smooth
7
Cover to keep warm
8
Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste
9
Roll each fish up tightly and secure with a toothpick
10
Heat the butter in a large skillet with a tight-fitting lid, over medium heat
11
Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft
12
Add the catsup, curry, mustard, and sugar and stir
13
Add the water, stir to combine, and bring to a simmer
14
Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce
15
Cover and simmer until the fish is just cooked through, about 10 minutes
16
Season with salt, to taste
17
Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top