Flying Fish and Coucou (Barbados)
Flying Fish and Coucou is the national dish of Barbados, embodying the island’s culinary heritage and maritime traditions. The dish features delicate, pan-fried or steamed flying fish, seasoned with Bajan spices, alongside a smooth, cornmeal-based coucou. I still can’t believe I had the chance to cook the national dish right in the country itself with the amazing Sheena! She’s such a beautiful gem, and we even dined at her incredible seafood restaurant, The Seafood Shack Barbados. I highly recommend it—10/10!
Fish
- 1kg Flying Fish (Or Mackerel, Seabass)
- 1 Red Onion
- 6 Sprigs Thyme
- 4 Cloves Garlic
- 100g Butter
- 2 Blocks Maggi Seasoning (Chicken Stock Cubes)
- 1 Scotch Bonnet
- 1 Tsp Curry Powder
Bajan Seasoning
- One Bunch Chives
- Small Handful Parsley
- 1 Onion
- 6 Cloves Garlic
- 1 Scotch Bonnet
- ½ Tsp Thyme
- ½ Tsp Marjoram
- 2 Tbsp Apple Cider Vinegar
- 1 Tsp Salt
- ½ Tsp Black Pepper
- 50ml Olive Oil
Coucou
- 300g Cornmeal
- 200g Okra
Step 1
Rub the fish with lime and salt, let it sit for 5 minutes, then rinse it off.
Step 2
Blend the Bajan seasoning and generously coat the fish with the seasoning.
Step 3
Thinly slice the red onion and roughly chop the garlic.
Step 4
Heat a splash of oil in a frying pan and sauté the onions, garlic, and fresh thyme for about 3 minutes. Then, add butter.
Step 5
Add 200ml of water, the stock cubes, curry powder, and a whole scotch bonnet to the pan. Bring everything to a simmer.
Step 6
Roll up half of the fish fillets and secure with a toothpick. Place them in the sauce, cover the pan, and simmer for 10 minutes.
Step 7
Coat the remaining fish in flour and fry for about 3 minutes on each side until golden and crispy.
Step 8
Chop the okra and simmer it in 1.5 liters of water for 15 minutes. Drain and set aside both the cooked okra and the liquid.
Step 9
Off the heat, gradually add the reserved okra water to a large pot with the cornmeal, stirring until smooth. Add the cooked okra and return the pot to low heat. Stir continuously for 10 minutes until a silky, smooth consistency forms.
Step 10
Plate the coucou with both the crispy and steamed fish, making sure to drizzle plenty of sauce over the steamed fish. Enjoy!