Steamed Flying Fish And Cou Cou Recipes

BAJAN COU-COU

Steps:

• Soak cornmeal in water. Grate okra and cook in boiling water. When water is of a slimy consistency strain off okra and reserve. Place saucepan on medium heat, add cornmeal and stir continuously until hot. When cornmeal begins to tighten, add okra water still stirring until cornmeal is cooked. Stir in okra and season, to taste, with salt and pepper.;

FISH STEAMED WITH COUSCOUS

Steps:

• Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
• Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
• Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
• To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

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!

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.