Barbadian Tamarind Tomato Fish with Cou-Cou

Ingredients

• 12 oz white fish fillets
• 1 cup fine cornmeal
• 8 oz okra, sliced
• 3 tbsp tamarind paste
• 3 tbsp neutral oil or butter, divided
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 small red bell pepper, diced
• 3 ripe tomatoes, diced
• 1 1/2 tsp dried thyme
• 1 lime, cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Simmer the okra in 3 cups salted water for 10 minutes, until soft and the water has turned slightly viscous. Do not drain it; that okra water is what makes cou-cou silky rather than stiff.
2. Lift out the okra and set it aside, keeping the water at a bare simmer.
3. Whisk the cornmeal into 1 cup of cold water to make a smooth slurry, then pour it into the simmering okra water, whisking constantly.
4. Beat the mixture hard with a wooden spoon over low heat for 12 to 15 minutes, scraping the base, until it is very thick and pulls away from the sides of the pan. Return the okra and beat it through.
5. Cou-cou is beaten, not stirred. That constant working is what makes it smooth, and left alone it catches on the bottom and turns lumpy.
6. Meanwhile heat 1 tablespoon of the oil in a wide pan and cook the onion and bell pepper for 6 minutes, then add the garlic and thyme for 30 seconds.
7. Add the tomatoes and cook for 10 minutes until they collapse, then stir in the tamarind paste and 1/2 cup water and simmer for 5 minutes. Taste; it should be sharply sour.
8. Season the fish, slide it into the sauce, cover, and poach for 6 to 8 minutes until it flakes at 145F (63C). Serve over the cou-cou with the herbs and lime wedges.

Allergen note: Contains dairy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.