Ingredients:
For the fish: 4 fillets of flying fish (if this isn’t available where you live, you can substitute sea bass) Juice of a lime Pinch of garlic powder Salt Black pepper
For the seasoning: 1 onion 3 spring onions 2 garlic cloves 1 tsp fresh ginger 1 scotch bonnet chilli 1 tbsp of thyme leaves 1/2 tsp mixed spice 1 lime 100ml vinegar salt freshly ground black pepper
For the sauce: 1/2 onion 1 tsp garlic 1 pepper 1 tomato 5g of thyme 10g of curry powder 5g of garlic powder 6 tbsp of olive oil 100g of butter salt pepper
For the coucou: 140g cornmeal 620ml water 4 okra 1 onion Fresh thyme
Method:
Step 1: First make the seasoning. Combine all the ingredients for the seasoning, except for the vinegar, in a food processor and pulse until well combined. Put the paste into a sealable jar and add the vinegar. Shake well and season according to your preferences. You’ll want to leave this for around two hours before you use it, so set this aside to infuse.
Step 2: Season the fish with lime, salt and pepper.
Step 3: Put the sauce ingredients into a sauce pan and bring to a simmer, with a little oil. Add one tablespoon of the seasoning you prepared earlier.
Step 4: In a separate pan, combine the ingredients for the coucou, except for the cornmeal, and bring to the boil. You’ll want this on a high heat. Once cooked, strain the mixture and discard the onion and thyme. Keep the pieces of okra to use later.
Step 5: Put the coucou pan back on the heat and add cornmeal, mixing well until you form a thick mixture. Add in the okra.
Step 6: The dish is ready to serve! Place the coucou on a plate and top each dish with a fillet of fish and a healthy helping of sauce and enjoy your taste of Barbados!