Steaming Secrets: Perfectly Cooked Flying Fish

Steamed flying fish is a popular dish in Barbados, where it is considered the national dish. The dish is usually served with a side of cou-cou, which is similar to polenta or grits. Flying fish is also commonly served fried or stewed in a gravy.

To cook steamed flying fish, the fish is first seasoned with lime juice, salt, and pepper. It is then rolled up and secured with a toothpick before being placed in a saucepan with other ingredients such as onion, garlic, and tomato. The dish is then steamed for several minutes until the fish is cooked through.

There are many variations of the steamed flying fish recipe, with some recipes calling for additional ingredients such as hot sauce, butter, or various spices. The dish is often served with a sauce made from ingredients such as olive oil, lemon juice, or soy sauce.

How to prepare the fish

Preparing steamed flying fish is a simple and delicious way to cook this Barbadian delicacy. Here is a step-by-step guide on how to prepare the fish:

Step 1: Clean and Season the Fish

Place your flying fish in a bowl with lime juice, salt, and cold water for 10-15 minutes. This helps to remove any fishy odour and adds some flavour. After this time, rinse the fish with fresh cold water and pat it dry with paper towels. Now, it's time to season the fish. You can use a variety of spices and herbs, such as Bajan seasoning, onion powder, garlic powder, Old Bay Seasoning, or a pinch of garlic salt. For an extra kick, you can add some hot sauce to the mix. It is recommended to let the fish marinate for a few hours or overnight for the best flavour.

Step 2: Roll and Secure the Fish

Take each fish and roll it up tightly, similar to how you would roll a sausage. Secure the rolled fish with a toothpick to prevent it from unravelling during cooking. This step ensures the fish cooks evenly and gives it a nice presentation.

Step 3: Prepare the Steamer

You can use a traditional steamer, a wok, or even a large pot with a lid. Place a small metal rack or an empty tuna can at the bottom of your chosen vessel and fill it with about 1-2 inches of water. Bring the water to a boil.

Step 4: Steam the Fish

Carefully place the rolled and seasoned fish on a heat-proof plate that fits into your steaming setup. Cover the steamer and adjust the heat to medium. The water should maintain a slow boil to generate enough steam without evaporating too quickly. Steam the fish for approximately 7-10 minutes, depending on the size and thickness of your fillets. Smaller, thinner fillets may only need 4-5 minutes. To check if the fish is done, use a butter knife to gently pierce the thickest part of the fillet. If the knife goes through easily, the fish is ready.

Step 5: Drain and Serve

Once the fish is cooked, carefully drain any liquid from the plate and serve immediately. Steamed flying fish is often served with cou-cou, a side dish similar to polenta or grits, made from cornmeal and okra. Enjoy your delicious and authentic Barbadian meal!

How to make the cou-cou

Ingredients:

• 140g cornmeal
• 620ml water
• 4 okra
• 1 onion
• Fresh thyme
• Salt
• Hot sauce
• 4 tablespoons unsalted butter

Method:

• Combine the water, okra, onion, thyme, salt, and hot sauce in a large saucepan. Bring this mixture to a boil and continue to cook, stirring, until it becomes very thick.
• Transfer half of the okra mixture to a separate bowl and set aside.
• Add 2 tablespoons of butter to the mixture remaining in the saucepan. Reduce the heat to low.
• While stirring the mixture with a wooden spoon, slowly sprinkle in the cornmeal a little at a time. Continue stirring and cooking until the mixture thickens.
• Add the reserved okra mixture back into the saucepan, along with the remaining 2 tablespoons of butter. Stir until smooth.
• Cover the saucepan to keep the cou-cou warm until you are ready to serve.

The cou-cou is now ready to be plated and enjoyed alongside your steamed flying fish! For the full recipe, including instructions on how to prepare the steamed flying fish, refer to the sources provided.

How to steam the fish

Steaming is a great way to cook fish, preserving its delicate flavour and texture. Here is a step-by-step guide to achieving perfectly steamed flying fish:

Prepare the Fish:

Firstly, place your fish fillets in a bowl with lime juice and salt, and cold water for 10-15 minutes. This will help to remove any fishy odour and taste. Drain the bowl, rinse the fish, and pat it dry with paper towels. Now, you can season the fish with your chosen spices. For an authentic Barbadian flying fish, use Bajan seasoning, onion powder, garlic powder, and Old Bay Seasoning. You can also add a pinch of garlic powder and black pepper. Leave the fish to marinate for at least 5-6 hours, or preferably overnight, for the best flavour.

Set Up Your Steamer:

The traditional way to steam fish is with a wok, a steaming rack, and a lid, or a bamboo steamer. If you don't have these, you can use a large pot or deep skillet with a lid. Place a small, round metal rack or an empty tuna can at the bottom of your pot/wok, and fill it with 1-2 inches of water.

Steam the Fish:

Place your fish fillets on a heat-proof plate that fits into your steaming setup. Carefully put the plate into the steamer, ensuring the water is at a slow boil to generate steam. Cover the pot and steam the fish for 4-10 minutes, depending on the size and thickness of your fillets. Smaller, thinner fillets will cook faster, so adjust the timing accordingly. Check if the fish is done by piercing the thickest part of the fillet with a butter knife. If the knife goes through easily, the fish is ready.

Prepare the Aromatics and Sauce (Optional):

While the fish is steaming, you can prepare some aromatics and a sauce to enhance the flavour. Cut some scallions and ginger into thin strips, and chop some cilantro. Fry the ginger and scallions in vegetable oil for a minute, then add the remaining aromatics. Add a mixture of light soy sauce, salt, sugar, and hot water to create a savoury sauce.

Plate and Serve:

Once the fish is cooked, carefully drain any liquid from the plate. Spread the aromatics and sauce over the steamed fish, or serve them on the side. Your steamed flying fish is now ready to be enjoyed!

This method of steaming is a simple and delicious way to prepare fish, and with the right spices and sauces, you can create a truly mouth-watering meal. Enjoy your steamed flying fish, and feel free to experiment with different aromatics and sauces to find your favourite combinations!

How to make the sauce

The sauce is a key component of steamed flying fish, adding flavour and moisture to the dish. Here is a step-by-step guide to making a delicious sauce to accompany your steamed flying fish.

Ingredients

For the sauce, you will need:

• 1/2 onion, chopped
• 1 tsp garlic, crushed or minced
• 1 pepper
• 1 tomato
• 5g of thyme
• 10g of curry powder
• 5g of garlic powder
• 6 tbsp of olive oil
• 100g of butter
• Salt and pepper, to taste

Optional Ingredients

You may also want to include some of the following ingredients to add extra flavour to your sauce:

• Ginger paste
• Ketchup
• Chicken Maggi cube
• Black pepper
• Lime juice
• Okra
• Fresh marjoram
• Warm water

Method

• Start by heating some olive oil in a saucepan over medium heat. You will need enough oil to coat the bottom of the pan.
• Add the onion and garlic to the pan and sauté until they are soft and translucent. This should take around 3 minutes.
• Next, add the tomato and any other vegetables or herbs you are using (e.g. pepper, thyme, marjoram, okra). Sauté for a further 2 minutes.
• If you are using ginger paste and ketchup, add these to the pan now and mix well.
• Pour in enough water to create a thin sauce. You can use warm water or cold water, depending on what you have available.
• Add the curry powder and garlic powder, and any other spices or seasonings you are using (e.g. Maggi cube, black pepper). Stir well to combine.
• Bring the sauce to a boil, then reduce the heat and allow it to simmer for 10 minutes. This will allow the flavours to meld and develop.
• Finally, taste the sauce and adjust the seasoning as needed. Add salt and pepper to taste.
• Your sauce is now ready to be served with your steamed flying fish. Pour it over the fish or serve it on the side.

Feel free to experiment with different ingredients and spices to create a sauce that suits your taste preferences. Enjoy!

How to serve

Steamed flying fish is a delicious and healthy dish that can be served in a variety of ways. Here are some tips and instructions on how to serve it:

Preparation

Before serving, ensure that your steamed flying fish is cooked properly. The fish is done when a butter knife inserted into the thickest part falls through easily without resistance. Avoid overcooking, as this can make the fish tough and rubbery.

Presentation

Steamed flying fish can be served in a variety of ways, depending on your preference and the occasion. Here are some options:

• Traditional Bajan Style: This style of serving steamed flying fish is common in Barbados, where it is considered the national dish. The fish is usually accompanied by a side of cou-cou, which is a dish made from cornmeal and okra, resembling polenta or grits. To serve in the traditional way, form the cou-cou into an oval shape using an enamel bowl or a calabash shell. Place the cou-cou on a plate and top it with the steamed flying fish fillet.
• With Sauce: You can also serve steamed flying fish with a sauce. One option is to make a simple sauce by heating oil in a wok or saucepan, adding ginger, scallions, and soy sauce. Pour this sauce over the steamed fish before serving. Another option is to make a curry-based sauce with onions, garlic, sweet peppers, ginger, ketchup, curry powder, coriander, and black pepper.
• With Vegetables: Steamed flying fish can be served with a variety of fresh vegetables. Some options include sliced onions, garlic, celery, bell peppers, tomatoes, and herbs such as dill, chives, parsley, and thyme. You can also serve it with a side of steamed or stir-fried vegetables, such as okra, corn, or spinach.
• Garnishes and Seasonings: To enhance the flavour and presentation of your steamed flying fish, consider adding some garnishes and seasonings. A drizzle of olive oil, lemon juice, or lime juice can add a nice acidic touch. You can also sprinkle the fish with coarse salt, chopped fresh herbs (such as coriander or parsley), or scallions.

Accompaniments

When serving steamed flying fish, consider pairing it with some accompaniments to make it a complete meal:

• Rice: Steamed fish goes well with rice, especially when served with a sauce. Consider serving it with steamed white rice or flavoured rice, such as coconut rice or herb-infused rice.
• Mashed Potatoes: For a heartier option, serve your steamed flying fish with mashed potatoes. This can be a great option to soak up any sauces or juices from the fish.
• Salad: A fresh salad can also be a great side dish to accompany steamed flying fish. A simple green salad or a Greek salad can provide a refreshing contrast to the fish.

Plating

When plating your steamed flying fish, consider using a warm plate to keep the dish hot for longer. You can also line the plate with spinach leaves or cabbage leaves to absorb any excess moisture and make cleanup easier.

Final Touches

Before serving, consider adding some final touches to enhance the flavour and presentation:

• Hot Oil: Just before serving, heat some vegetable oil until very hot, and carefully pour it over the raw aromatics (such as scallions or spring onions) on top of the fish. This will add extra flavour and create a sizzling presentation.
• Garnishes: Add some fresh herb sprigs, sliced limes, or chopped scallions as a final garnish.

Remember to serve your steamed flying fish immediately while it is still hot, and enjoy the delicious flavours of this healthy and versatile dish!

Frequently asked questions