Cou-Cou and Flying Fish

🛒 Ingredients

• Flying Fish Fillets 150 g · 120 kcal
• Fine Cornmeal 60 g · 216 kcal
• Okra 40 g · 12 kcal
• Unsalted Butter (for cou-cou) 12 g · 84 kcal
• Onion 15 g · 6 kcal
• Bell Pepper 10 g · 3 kcal
• Tomato 25 g · 4 kcal
• Garlic 5 g · 7 kcal
• Lime Juice 10 g · 3 kcal
• Fresh Thyme 2 g · 1 kcal
• Scotch Bonnet Pepper 2 g · 1 kcal
• Vegetable Oil 4 g · 36 kcal
• Unsalted Butter (for sauce) 4 g · 28 kcal

👨‍🍳 Instructions

1. Clean and butterfly the flying fish fillets, then marinate them with lime juice, minced garlic, fresh thyme, and a pinch of black pepper. Let marinate for at least 30 minutes in the refrigerator.
2. For the cou-cou, bring water to a boil, add sliced okra, and cook until tender. Slowly whisk in the fine cornmeal while continuously stirring with a cou-cou stick or wooden spoon to prevent lumps, forming a thick, smooth porridge. Stir in a knob of unsalted butter until fully incorporated.
3. Lightly flour the marinated fish fillets, then pan-fry or deep-fry in hot vegetable oil until golden brown and cooked through. Carefully remove and set aside on paper towels to drain excess oil.
4. To make the sauce, sauté chopped onion, garlic, and bell pepper in a knob of unsalted butter until softened. Add diced tomatoes and Scotch bonnet pepper, then simmer with a splash of water or fish stock until the sauce thickens and flavors meld.
5. Serve the cou-cou on a plate, top with the golden-fried flying fish, and generously spoon the vibrant sauce over the fish. Enjoy immediately.