👨‍🍳 作り方

1. 1

   For the Cou-Cou: Bring 4 cups of water to a boil in a large, heavy-bottomed pot. Add salt and butter.

2. 2

   Gradually whisk in the cornmeal to prevent lumps. Add the chopped okra.

3. 3

   Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring frequently with a wooden spoon to ensure a smooth, thick consistency. The cou-cou should be firm enough to hold its shape.

4. 4

   While the cou-cou cooks, prepare the fish. Season the flying fish fillets with salt and pepper.

5. 5

   Heat vegetable oil in a skillet over medium-high heat. Sear the fish fillets for 2-3 minutes per side until golden brown and cooked through. Remove fish and set aside.

6. 6

   In the same skillet, add the chopped onion and bell pepper. Sauté until softened, about 5 minutes.

7. 7

   Add the minced garlic, thyme, and scotch bonnet pepper (if using). Cook for 1 minute until fragrant.

8. 8

   Stir in the diced tomatoes. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.

9. 9

   Return the seared flying fish to the skillet with the tomato sauce. Gently coat the fish and let it simmer for another 2-3 minutes to warm through.

10. 10

    To serve, spoon a generous portion of cou-cou onto a plate and top with the flying fish and its tomato gravy.