-
1
Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan.
-
2
Bring to a boil and cook, stirring, until very thick.
-
3
Transfer half of the okra mixture to a bowl.
-
4
Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low.
-
5
While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick.
-
6
Add the remaining okra mixture and 2 tablespoons butter and stir until smooth.
-
7
Cover to keep warm.
-
8
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.
-
9
Roll each fish up tightly and secure with a toothpick.
-
10
Heat the butter in a large skillet with a tight-fitting lid, over medium heat.
-
11
Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft.
-
12
Add the catsup, curry, mustard, and sugar and stir.
-
13
Add the water, stir to combine, and bring to a simmer.
-
14
Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce.
-
15
Cover and simmer until the fish is just cooked through, about 10 minutes.
-
16
Season with salt, to taste.
-
17
Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.
