JASON’S COUCOU & FLYING FISH

Jason price

Office Services Assistant London

What this dish means to me

Coucou and flying fish were dinner staples when I was a child, after all it is the national dish of Barbados that barbadians far and wide stand by and will tell you it is a piece of home.

Flying fish is not readily available outside of the Caribbean – so we will substitute with sea bass.

SERVES

4-6

MINUTES

DIFFICULTY

4/10

INGREDIENTS

4 Sea Bass Fillets

1 Lemon/Lime Juiced

1 Pinch Of Garlic Powder

Salt

Freshly Ground Black Pepper

2 Cups Of Cornmeal/Polento

6 Okra (If Large)

10 Okra (If Small)

1 Onion, Finely Diced

1 Tsp Garlic, Finely Diced

1 Pepper (Sweet Pepper a bit of red/green/ yellow) Diced

1 Large Tomato, finely diced

5g of fresh thyme

10g of all purpose seasoning

5g of garlic powder

6 tbs of olive oil

100g of unsalted butter

Pinch of salt and tablespoon of jerk/green seasoning

Freshly ground black pepper and 2 cups of vegetable/chicken stock.

Step 1

Season the sea bass fillets well with lemon/lime juice and salt. Cover and leave to marinate for 10-15 minutes.

Step 2

Begin stew by placing the oil in a deep frying pan over medium heat. Add half the onion, garlic, pepper, tomato, thyme, all purpose seasoning and garlic powders. Fry for a couple of minutes to lightly soften, then add the jerk/green seasoning along with the butter and stock.

Step 3

Rinse and pat dry the fish fillets, season again with a little salt, pepper and garlic powder, then roll each sea bass fillet up to form a cylinder. Place the rolled fish into the stew, cover the pan and simmer gently over a low heat for 12-15 minutes. The okra has to be cut into small circles discard the top and tail.

Step 4

Add water, okra, thyme and the remaining onion to a large pan and bring to boil over a high heat. Strain the water, reserving the okra slices and liquid separately, but discarding the onion and thyme.

Step 5

Place the pan back over a medium heat with the cornmeal. Whisk in the reserved water a little at a time to create a smooth mixture. Reduce the heat and continue to whisk VIGOUROUSLY until the mixture begins to thicken. Stir in the okra until fully incorporated.

Step 6

Scoop the cornmeal mixture into a serving bowl and top with the rolled sea bass fillets, spooning over the fish stew.