Cook Along: Cou-Cou and Flying Fish — The Culinary Codex

Cook Along: Cou-Cou and Flying Fish

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300g fine yellow cornmeal
200g fresh okra, sliced into thin rounds
30g unsalted butter
1 litre water, divided
4 flying fish fillets (or sea bass fillets as substitute)
3 ripe tomatoes, chopped
1 medium onion, finely diced
3 cloves garlic, minced
3 sprigs fresh thyme
Juice of 1 lime
1 Scotch bonnet pepper, whole
2 tablespoons vegetable oil
Salt and freshly ground black pepper

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