Cut and chop onions
Cut and chop spring onions.
Fine chop thyme
Season fish with salt, pepper, lime juice and lime zest.
Roll fish and tie them off with the top of a spring onion.
Heat a pan on a high heat then add oil.
Allow pan to get hot.
Add onions, spring onions and tomatoes to pan.
Add a pinch of salt & pepper.
Sauté for 6 minutes until vegetables are soft and tender.
Add flying fish to the pan.
Add thyme.
Add 2 cups of water.
Cover & let it steam out for 8 – 10minutes.
Season with salt & pepper to taste.
Ladle flying fish and sauce atop a scoop (scoops) of cou cou.