Seasoned with a mix of fragrant herbs and spices, the fish is both gently steamed or crisply fried, including a burst of freshness to each mouthful. Together, Cou Cou and Flying Fish embody the spirit of Barbados – a celebration of abundance, taste, and neighborhood. Whether loved as a hearty household meal or savored throughout festive gatherings, this conventional dish affords a tantalizing glimpse into the culinary treasures of the island. Join us on a culinary journey to Barbados, the place each chunk is a testomony to the island’s wealthy gastronomic heritage.
Cou Cou and Flying Fish
Explore the essence of Barbadian delicacies with the iconic dish of Cou Cou and Flying Fish. This conventional Bajan delicacy embodies the flavors of the Caribbean, combining creamy cornmeal porridge with the delicate sweetness of domestically caught Flying Fish. Seasoned with fragrant herbs and spices, this dish showcases the vibrant culinary heritage of Barbados. Whether loved as a comforting household meal or served at festive gatherings, Cou Cou and Flying Fish provide a scrumptious glimpse into the island’s wealthy gastronomic tapestry. Join us on a culinary journey to Barbados, the place every chunk tells a narrative of abundance, taste, and neighborhood.
Ingredients
Ingredients:
- For Cou Cou:
- 1 cup high-quality cornmeal
- 2 cups water
- 1 cup okra sliced
- 2 tablespoons butter or margarine
- Salt and pepper to style
For Flying Fish:
- 4 flying fish fillets substitute with one other white fish if flying fish will not be obtainable
- 2 tablespoons lime or lemon juice
- 2 cloves garlic minced
- 1 teaspoon thyme finely chopped
- Salt and pepper to style
- 2 tablespoons oil for frying
For Sauce:
- 1 onion finely chopped
- 2 tomatoes diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon scorching pepper sauce elective
- Salt and pepper to style
Instructions
Prepare Cou Cou:
-
In a pot, carry water to a boil.
-
Gradually whisk in the cornmeal, stirring constantly to forestall lumps.
-
Add sliced okra and cut back warmth to low. Cook, stirring incessantly, till the combination thickens and the okra is tender (about 15-20 minutes).
-
Stir in butter or margarine and season with salt and pepper to style. Keep heat.
Prepare Flying Fish:
-
Rinse the flying fish fillets and pat them dry with paper towels.
-
In a bowl, combine lime or lemon juice, minced garlic, chopped thyme, salt, and pepper. Marinate the fish fillets on this combination for about 15-20 minutes.
-
Heat oil in a skillet over medium warmth. Fry the fish fillets for 3-4 minutes on both sides, or till golden brown and cooked by means of. Remove from skillet and put aside.
Prepare Sauce:
-
In the similar skillet used for frying the fish, add somewhat extra oil if wanted. Sauté chopped onion, diced tomatoes, diced bell pepper, and minced garlic till softened.
-
Stir in tomato paste and scorching pepper sauce (if utilizing). Season with salt and pepper to style. Cook for an additional 5-7 minutes, till the sauce thickens barely.
Serve:
-
Spoon the heat Cou Cou onto plates. Top with fried flying fish fillets.
-
Serve the sauce on the facet or drizzle it over the fish and Cou Cou.
-
Enjoy your genuine Bajan Cou Cou and Flying Fish!
