Steamed Flying Fish and Cou-Cou Recipe

Name: Steamed Flying Fish and Cou-Cou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 10 small okra, finely sliced; 1/4 red bell pepper, cored, seeded, and finely chopped; 1 teaspoon salt; 1/4 teaspoon hot sauce; 4 tablespoons unsalted butter; 1/2 pound fine cornmeal; 8 Flying Fish (about 1 1/2 pounds), scaled, boned, and butterflied; 3 tablespoons Bajan seasoning (also called green seasoning); Lime juice, as needed; Salt, as needed; 1 tablespoon unsalted butter; 2 large onions, sliced; 3 cloves garlic, sliced; 1 stalk celery, diced; 1 bay leaf; 2 tablespoons catsup; 1/2 teaspoon curry powder; 1/2 teaspoon mustard; 1 teaspoon sugar; 1 cup water or fish stock; 1/4 green bell pepper, sliced; 1/4 yellow bell pepper, sliced; 1/4 red bell pepper, sliced; 2 large tomatoes, chopped; 2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme; 1/4 teaspoon hot sauce

Servings: persons

2 cups water
10 small okra, finely sliced
1/4 red bell pepper, cored, seeded, and finely chopped
1 teaspoon salt
1/4 teaspoon hot sauce
4 tablespoons unsalted butter
1/2 pound fine cornmeal
8 Flying Fish (about 1 1/2 pounds), scaled, boned, and butterflied
3 tablespoons Bajan seasoning (also called green seasoning)
Lime juice, as needed
Salt, as needed
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, sliced
1 stalk celery, diced
1 bay leaf
2 tablespoons catsup
1/2 teaspoon curry powder
1/2 teaspoon mustard
1 teaspoon sugar
1 cup water or fish stock
1/4 green bell pepper, sliced
1/4 yellow bell pepper, sliced
1/4 red bell pepper, sliced
2 large tomatoes, chopped
2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme
1/4 teaspoon hot sauce

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.

1664

kcal

Calories

177

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 cups water, 10 small okra, finely sliced, 1/4 red bell pepper, cored, seeded, and finely chopped, 1 teaspoon salt, and more.

Yes, Steamed Flying Fish and Cou-Cou falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Flying Fish and Cou-Cou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions