Flying Fish And Cou Cou Recipe By Tasty

STEAMED FLYING FISH AND COU-COU

Steps:

• Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl.
• Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm.
• 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. Roll each fish up tightly and secure with a toothpick.
• Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste.
• Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.

FLYING FISH AND COU COU RECIPE BY TASTY

Steps:

• Make the Bajan chopped seasoning: Add the onion, spring onions, garlic, ginger, Scotch bonnet, thyme, allspice, lime juice, salt, and black pepper to a food processor and process for about 1 minute, until it reaches a rough paste-like consistency, scraping down the sides of the bowl as needed. Add the vinegar and pulse 1 or 2 times, until incorporated. Transfer to a bowl and set aside until ready to use. Any leftover seasoning will keep in an airtight container in the refrigerator for up to 2 weeks.
• Season the fish: Place the sea bass fillets on a plate and pour the lime juice over them, then sprinkle with the garlic powder, salt, and pepper. Let marinate for 15 minutes while you make the fish stew.
• Make the fish stew: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion, garlic, red bell pepper, thyme, curry powder, and garlic powder, and cook, stirring occasionally, for 2-3 minutes, until the vegetables are just starting to soften. Stir in the tomatoes and bring to a simmer, then add the butter, salt, pepper, and 2 tablespoons of the Bajan chopped seasoning. Stir until the butter melts and everything is incorporated.
• Nestle the fish into the stew until submerged halfway. Cover the pan and cook for 12-15 minutes, until the fish is cooked through and flakes easily when tested with a fork.
• Make the cou cou: Add the okra, onion, thyme, and water to a shallow nonstick saucepan or skillet over medium-high heat and bring to a boil. Immediately remove from the heat and strain, reserving the liquid and the okra separately and discarding the onion and thyme.
• Place the same saucepan over medium heat and add the cornmeal. While whisking constantly, slowly pour the reserved liquid back into the pot. Whisk until smooth, then add the salt. Cook, continuing to whisk, for 6-8 minutes, until the cornmeal is thick with a consistency similar to firm mashed potatoes.
• Slice the okra pods on the bias.
• To serve, spread the cou cou onto a serving platter or individual dishes, then sprinkle the okra on top. Carefully lift the fish from the stew and place atop the cou cou and okra, then spoon the stew over the top. Garnish with parsley. Serve with a cold Guinness Extra Stout.
• Enjoy!

STUFFED CREOLE FLYING FISH WITH COU-COU

Steps:

• Roll flying fish with pineapple, mango, and coconut. Tie with leek leaves. Heat pan add vegetable oil and saute julienne of vegetables and add white wine, fish stock and tomato juice. Bring to the boil; add tomato paste and place fish into liquid until cooked. Serve using the liquid as the sauce.;

COU-COU

Steps:

• Put water to boil in a medium-size pot. Thinly slice okra and add to boiling water. Cook for 10 to 12 minutes, until soft. Lower the heat.
• Meanwhile, combine corn meal with cold water and mix well.
• Add corn mixture to the okra. Add salt.
• Mix well and cook on low, stirring constantly with a flat wooden spoon or "cou-cou stick".
• When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
• Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl.
• Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.
• What makes it unique and distinguishes it from its now more fashionable cousin the Italian polenta, is the addition of okra. In some islands, cou-cou is spiced up by peppers and yellow-butter.
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FRIED FLYING FISH

Steps:

• Place fish fillets in a shallow plate or dish, season with 1 tsp salt and lime juice and set aside for 15 minutes.
• Drain and pat fish dry on paper towels. In a small mixing bowl mix garlic, chives, onion, marjoram and hot pepper sauce together. Rub mixture on fillets.
• Mix flour, cayenne pepper,½ tsp salt and black pepper together in a shallow bowl. Dip the fillets in flour, then egg, then cornflakes crumbs.
• Heat oil in a heavy skillet and cook fillets for 3 minutes on each side. Keep fried fillets warm while cooking the remaining fillets.
• Garnish with lime wedges and serve.