Flying Fish and Coo Coo is a traditional dish from the Caribbean that combines flying fish (a small, silver-colored, oily fish) with coconut milk. The result is a creamy and flavorful meal that can be served as a main course or side dish.
To cook Flying Fish and Coo Coo, you will need:
– 2 lbs flying fish fillets
– 1 cup fresh coconut milk
– 4 garlic cloves, minced
– 1/2 cup onion, chopped
– 2 green bell peppers, sliced
– 1 jalapeno pepper, seeds removed and finely chopped (optional)
– Salt and black pepper to taste
Heat the oil in a large skillet over medium heat. Add the garlic cloves and onion and cook until fragrant, about 2 minutes. Add the green bell peppers and jalapeno pepper (if using), and cook for another minute or two.
Add the flying fish fillets to the pan and season with salt and black pepper to taste. Cook for 5-7 minutes per side, or until the fish is fully cooked through.
Pour in the coconut milk and bring to a boil. Reduce heat to medium low and simmer for 10-12 minutes, or until the sauce has thickened slightly. Serve hot with rice or plantains.
Text model: saiga
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