Barbadian Grilled Jerk Fish with Sweet Potato Cou-Cou, Gluten-Free Fish Cakes, Bajan Pudding & Breadfruit Chips with Fresh Mango Salsa

About this meal

A vibrant, mood-lifting Bajan lunch featuring spicy jerk-marinated local grilled fish, gluten-free fish cakes, sweet potato cou-cou, bajan-style pudding (a savory-sweet spiced casserole), crispy breadfruit chips, and a fresh mango salsa. This full Barbadian meal brings together a spectrum of flavors and textures in a nourishing, feel-good feast.

Ingredients

• Fresh local fish fillets (e.g. mahi-mahi or kingfish) — 2 fillets (180g each)
• Lime juice — 2 tbsp
• Homemade jerk seasoning (scallion, thyme, allspice, nutmeg, cinnamon, garlic, ginger, scotch bonnet, brown sugar, black pepper, salt, olive oil) — 2 tbsp
• Olive oil — 2 tbsp (1 for grilling, 1 for fish cakes)
• Salt — 3/4 tsp (divided)
• Black pepper — 1/2 tsp (divided)
• Sweet potato, peeled & grated — 1.5 cups (1 cup for cou-cou, 0.5 cup for pudding)
• Okra, sliced — 1/2 cup
• Water — 2.5 cups
• Fine cornmeal (gluten-free) — 1/2 cup
• Fresh mango, diced — 1/2 cup
• Red onion, finely chopped — 2 tbsp
• Red chili, minced — 1/2 tsp
• Fresh cilantro, chopped — 1 tbsp
• Lime zest — 1 tsp
• Sea salt — pinch
• Honey (optional, for salsa and pudding) — 2 tsp total
• Breadfruit, peeled and thinly sliced — 1 small breadfruit (makes ~2 cups chips)
• High-heat oil (e.g. avocado or coconut oil, unrefined) — for frying breadfruit and fish cakes, approx. 1/2 cup, divided
• Chives, finely chopped — 2 tbsp
• Fresh parsley, chopped — 2 tbsp
• Egg (for binding fish cakes) — 1 large
• Tapioca flour (or chickpea flour) — 4 tbsp
• Scotch bonnet pepper, finely chopped — 1/4 tsp
• Thyme, chopped — 1 tsp
• Raisins (optional, for pudding) — 2 tbsp
• Cinnamon — 1/4 tsp
• Nutmeg — 1/8 tsp
• Spring onion, sliced — 1 tbsp
• Carrot, grated (for pudding) — 1/4 cup

Steps

1. Prepare the jerk marinade by blending scallion, thyme, allspice, nutmeg, cinnamon, garlic, ginger, scotch bonnet, brown sugar, black pepper, salt, and olive oil until smooth.
2. Marinate the fish fillets in lime juice and jerk seasoning for at least 30 minutes.
3. For cou-cou: In a pot, bring 2 cups of water to a boil with a pinch of salt. Add grated sweet potato and sliced okra, simmer until okra is tender. Reduce heat, whisk in cornmeal gradually, stirring constantly until thick and smooth. Cook on low for 10 minutes, stirring. Set aside.
4. For fish cakes: Flake half of one marinated, raw fish fillet into a bowl. Add chopped chives, parsley, spring onion, 1/4 cup grated sweet potato, 1 tbsp red onion, 2 tbsp tapioca flour, 1 beaten egg, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp scotch bonnet, and mix well until combined. Form into small balls or patties.
5. Heat high-heat oil in a pan. Fry fish cakes over medium heat until golden on both sides. Drain on paper towel.
6. For bajan pudding: In a bowl, mix 1/2 cup grated sweet potato, 1/4 cup grated carrot, 1 tbsp honey, raisins, 1/8 tsp nutmeg, 1/4 tsp cinnamon, pinch salt, and a splash of water to combine. Pour into a greased small casserole dish. Bake at 180°C (350°F) for 25-30 mins until set and lightly golden.
7. For breadfruit chips: Slice peeled breadfruit thinly using a mandoline. Pat dry, then fry small batches in hot oil until golden and crisp. Drain, sprinkle lightly with sea salt.
8. Grill the marinated fish fillets over medium-high heat for 3–5 minutes per side until cooked through.
9. Mango salsa: Combine diced mango, lime zest, remaining red onion, red chili, cilantro, and a pinch of sea salt. Stir in 1 tsp honey if extra sweetness is desired.
10. To serve: Plate grilled jerk fish beside cou-cou and a scoop of bajan pudding. Add a few fish cakes and a generous handful of breadfruit chips. Top with fresh mango salsa. Garnish with herbs and a lime wedge.