Brown Stew Fish
HB-4235 · Hand-built original · Jamaican
Whole fish is seasoned, fried until golden, then simmered in a sweet and tangy sauce of ketchup, vinegar, bell pepper, tomato, onion, thyme and pimento. It is a classic Jamaican way to serve fried fish in a rich gravy.
JamaicanMain Course40 minGluten-freeDairy-freeEgg-free
Main ingredient: whole fish
Pairs well with: Rice and peas, Plantains, Simple mashed potatoes, Steamed cabbage, Festival
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 medium whole fish cleaned and cut into 3 pieces (or left whole)
- 1 lime for washing fish
- Oil for frying
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 onion coarsely chopped
- 1/2 large green bell pepper coarsely chopped
- 2 sprigs fresh thyme
- 3 pimento seeds
- 2 scallions chopped
- 1 1/2 cups water
- 1/2 tomato chopped
- 1/2 cup ketchup
- 2 tablespoons vinegar
- 3 tablespoons oil for sauce
Method
- Wash the fish with water and lime juice, then pat it dry.
- Mix the salt and black pepper and use the mixture to season the fish generously.
- Heat a saucepan with enough oil to shallow fry the fish.
- Fry the fish until golden brown, flipping once to cook both sides, then place the fried fish on paper towels to drain the excess oil.
- Discard the used oil, then wash and dry the saucepan.
- Heat the cleaned pan over medium heat and add the 3 tablespoons of oil.
- Add the onion, green pepper, thyme, pimento seeds, tomato and scallions. Stir for 2 to 3 minutes, until the onions become translucent.
- In a bowl, mix the water, ketchup and vinegar.
- Add the fried fish back to the pan.
- Pour the ketchup mixture over the fish and spoon some of the sauce over the fish and vegetables to coat them.
- Cover and simmer on low heat for 20 minutes, allowing the flavours to combine.
Prep: 10 minutes · Cook: 30 minutes
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).