Cou-cou and flying fish

Ingredients

• 4 sea bass fillets, or flying fish fillets if available
• 1 lime, juiced
• 1 pinch of garlic powder
• salt
• freshly ground black pepper
• 1 onion, roughly chopped
• 3 spring onions, trimmed
• 2 garlic clove, peeled
• 1 tsp fresh ginger, grated
• 1 scotch bonnet chili, de-seeded for a milder heat if preferred
• 1 tbsp of thyme leaves
• 1/2 tsp mixed spice
• 100ml of vinegar
• 1/2 onion, finely diced
• 1 tsp garlic, finely diced
• 1 pepper, finely diced
• 1 tomato, finely diced
• 5g of thyme
• 10g of curry powder
• 5g of garlic powder
• 6 tbsp of olive oil
• 100g of unsalted butter
• flat-leaf parsley, to garnish
• edible flowers, to garnish (optional)
• 140g of cornmeal, fine ground
• 620ml of water
• 4 okra
• 1 onion, finely diced
• 1 sprig of fresh thyme