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Steamed Flying Fish

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Steamed Flying Fish with Coo-Coo 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.

Love Recipe: 
Average: 4 (3 votes)
  • 8 flying fish fillets
  • 3 limes
  • 1 tbs salt
  • 3 tbs Barbadian Seasoning
  • 1 large onion sliced
  • 6 cloves garlic minced
  • 1 green bell pepper cut in julienne strips
  • ½ oz fresh thyme
  • ½ oz fresh marjoram
  • 1 tsp parsley chopped
  • 1 large tomato chopped
  • 1 tsp limejuice
  • 2 cups water
  • ½ tsp hot pepper sauce
  • ½ tsp curry powder
  • 3 tbs margarine
  • seasoned salt to taste
Preparation Method: 
  1. Rub the fish with the juice of the limes and the salt and leave to stand for 10 minutes.
  2. Rinse the fish and pat dry with paper towels, then rub in the Barbadian Seasoning.
  3. Roll each up (like a sausage) and secure with a toothpick.
  4. Heat the margarine in a saucepan and sauté the onion and garlic for 3 minutes, or until the onions become transparent.
  5. Add the tomato and parsley and continue to cook for a further 2 minutes.
  6. Tie the thyme and marjoram together and add to the pan together with the remaining ingredients - except the fish.
  7. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  8. Add the fish and continue to simmer for 10 minutes.

Serve with Coo Coo.