Treasures of My Caribbean Kitchen
Steamed Flying Fish
by Anne-Marie Whittaker
Steamed Flying Fish and Coo-Coo is the
national dish of Barbados. No visit to that island would be complete
without a taste of this treat.
These fishes, which grow to around 15 inches long, live on the surface of
the ocean and do not actually fly. They leap into the air and spread their
enlarged pectoral fins allowing them to glide over the ocean's surface
with recorded distances of over 600 feet. However, the normal distance is
around 30 feet.
- 8 flying fish fillets
- 3 limes
- 1 tbs salt
- 3 tbs
- 1 large onion sliced
- 6 cloves garlic minced
- 1 green bell pepper cut in julienne
- ˝ oz fresh thyme
- ˝ oz fresh marjoram
- 1 tsp parsley chopped
- 1 large tomato chopped
- 1 tsp limejuice
- 2 cups water
- ˝ tsp hot pepper sauce
- ˝ tsp curry powder
- 3 tbs margarine
- seasoned salt to taste
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Rub the fish with the juice of the limes and the salt and leave to stand
for 10 minutes.
Rinse the fish and pat dry with paper towels, then rub in the Barbadian
Seasoning. Roll each up (like a sausage) and secure with a toothpick.
Heat the margarine in a saucepan and sauté the onion and garlic for 3
minutes, or until the onions become transparent. Add the tomato and
parsley and continue to cook for a further 2 minutes. Tie the thyme and
marjoram together and add to the pan together with the remaining
ingredients - except the fish. Bring to the boil, then reduce the heat and
simmer for 10 minutes. Add the fish and continue to simmer for 10 minutes.
Ms. Anne-Marie Whittaker's website:
Recipe © Anne-Marie
Whittaker, 1999, 2002 - Copyright ©
2002 - All Rights Reserved.
Web Published: September 27, 2002.