Coo-Coo and Flying Fish

Shopping list

• 200 g fine cornmeal

  Sub
• 200 g fresh okra — trimmed and sliced into rounds

  Sub
• 600 ml water

  Sub
• 40 g butter

  Sub
• 1 tsp fine sea salt — for coo-coo

  Sub
• 8 piece flying fish fillets — or substitute with small mackerel or sardines

  Sub
• 2 tbsp lime juice — freshly squeezed

  Sub
• 3 clove garlic cloves — minced

  Sub
• 3 piece fresh thyme sprigs

  Sub
• 1 piece medium onion — finely chopped

  Sub
• 2 piece medium tomatoes — diced

  Sub
• 0.5 piece scotch bonnet chilli — finely chopped, adjust to taste

  Sub
• 3 tbsp vegetable oil

  Sub
• 0.5 tsp fine sea salt — for fish seasoning

  Sub
• 0.25 tsp black pepper — freshly ground

  Sub

Step by step

1. 1

   Season the fish fillets with lime juice, half the minced garlic, salt, and black pepper. Set aside to marinate for 15 minutes.

2. 2

   For the coo-coo: bring the water to a boil in a medium saucepan. Add the okra and 1 tsp salt, then reduce heat and simmer for 5 minutes until the okra is tender.

3. 3

   Gradually whisk in the cornmeal in a steady stream, stirring constantly to prevent lumps. Reduce heat to low and continue stirring vigorously for 10– 12 minutes until the mixture is thick, smooth, and pulls away from the sides of the pan.

4. 4

   Stir in the butter until melted and fully incorporated. Cover and keep warm.

5. 5

   Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the fish fillets and cook for 2– 3 minutes per side until golden and just cooked through. Remove and set aside.

6. 6

   In the same pan, add the remaining tablespoon of oil. Sauté the onion for 3 minutes until softened, then add the remaining garlic, thyme, tomatoes, and scotch bonnet. Cook for 5– 6 minutes, stirring occasionally, until the tomatoes break down into a sauce.

7. 7

   Return the fish to the pan, spooning the sauce over the fillets. Cook gently for 2 minutes to warm through.

8. 8

   To serve, spoon the coo-coo onto plates and arrange the fish and sauce alongside. Serve hot.