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Jamaican Brown Stew Fish
Prep Time
10 mins
Cook Time
30 mins
 
Servings: 6
Author: Dianne
Ingredients
Fish
  • 3 lbs. Fish Snapper, parrot, or other choice
  • 2 tsp. Salt
  • 2 tsp. Garlic Salt
  • 1 tsp. Black Pepper
  • 1 cup Oil
Brown Stew Sauce
  • 4 cloves Garlic minced
  • 1/2 cup Green Pepper sliced or chunks
  • 1/2 cup Onion sliced
  • 1/3 cup Plummy tomatoes chunks
  • 3 sprigs Fresh Thyme Leaves may used dried
  • ** optional Scotch Bonet Pepper desired amount in slices
  • 1 cup Water
  • 1/4 cup + 2 Tbsp. Vinegar
  • 3/4 cup Ketchup
  • 1 Tbsp. Dark or Mushroom Soy Sauce
  • 4 tsp. Sugar
Instructions

  1. Make sure all scale are removed from fish, then wash fish in a large seasoning bowl in a vinegar and water mixture. (to remove the raw smell)

  2. Season fish with salts and black pepper.

  3. Heat a large non-stick skillet on medium-high heat, add oil and heat 1-2 minutes.

  4. Place a couple pieces of fish at a time to fry about 5 minutes on each side or until cooked. Remove cooked pieces to a platter and repeat until all pieces are cooked.

  5. Cut up vegetables and set aside.

  6. In a seperate skillet of saucepan, using a little of the clean fish oil, place in skillet over medium heat, add vegetables and sauté 1-2 minutes, then add the remaining sauce ingredients stirring until combined.

  7. Place cooked fish in the sauce and simmer about 2 minutes and serve.