Bajan Flying Fish with Spiced Cornmeal and Okra

Bajan Flying Fish with Spiced Cornmeal and Okra Delight

Bajan Flying Fish with Spiced Cornmeal and Okra Delight

Experience the vibrant and colorful flavors of the Caribbean with this exquisite Bajan dish, where the succulent and delicate flying fish meets the earthy and rich flavors of spiced cornmeal and okra. This dish, redolent of the coastal charm of Barbados, captures the very essence of Bajan cuisine with the freshest of ingredients and the aroma of select Caribbean spices. This meal, crafted with the utmost care, provides a hearty, nourishing culinary journey, all while respecting dietary needs and allergen concerns, offering a delightful dinner for two with flavors that dance on the palate.

Serves: 2, Difficulty: Expert

Preparation Time: 40 minutes, Cooking Time: 30 minutes

Ingredients

• 2 flying fish fillets
• 100 grams cornmeal
• 150 grams okra, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 2 medium tomatoes, diced
• 2 tablespoons lime juice
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons vegetable oil
• 1 teaspoon curry powder
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 100 ml vegetable stock

Method

• Season the flying fish fillets with lime juice, salt, and black pepper. Set aside to marinate while preparing the other ingredients.
• In a large skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent.
• Mix in the turmeric, curry powder, and coriander, and cook for another minute until fragrant.
• Stir in the sliced okra, diced tomatoes, and thyme. Cook for 5 minutes, then add the vegetable stock, and let the mixture simmer for 15 minutes until the okra is tender.
• In another pan, heat a small amount of oil over medium heat and cook the flying fish fillets for about 3 minutes on each side until fully cooked and slightly golden.
• Prepare the cornmeal by heating 300 ml of water in a saucepan until it boils. Gradually add the cornmeal, constantly stirring to avoid lumps. Cook for about 5 minutes until thickened.
• Serve the flying fish over a bed of spiced cornmeal, with the okra and tomato mixture on the side. Garnish with a sprinkle of black pepper and a lime wedge.

Tips

• For a spicier dish, add a pinch of chili powder or a splash of hot sauce to the okra mixture.
• Ensure the fish is fresh by checking for a mild aroma and bright, clear eyes if purchasing whole.
• Serve with fresh, sliced lime on the side to add a vibrant, zesty finish to the dish.

Nutritional Information