Jamaican Brown Stew Fish Recipe
Authentic deep-fried fish cooked and smothered in flavorful brown sauce. A taste of the Caribbean indeed. Perfect pair with rice and peas. You will be getting the real island vibes.
Servings: 4 Servings
Calories: 505kcal
Ingredients
- 2 Whole red snapper Or any fish. Scaled and gutted
- 1 teaspoon Salt
- 1 teaspoon Blackpepper
- ½ tablespoon Fish seasoning Or sazon, creole or cajun seasoning.
For the Sauce
- 1 Red bell pepper
- 1 Green bell pepper any color works
- 4-5 Garlic cloves minced or sliced
- 1 Whole onion sliced
- 1 teaspoon Browning
- 1 teaspoon Salt
- 4 sprigs Thyme fresh
- 3 Green onion sliced
- 1 Scotch bonnets
- 3 tablespoon Tomato paste
- 6-7 Pimento berries
- 1 cup Broth or water
- Cooking oil
Instructions
- Pat dry the fish with a paper towel perfectly.2 Whole red snapper
- Using a sharp knife, score the fish by making deep diagonal slits on both sides.
- Season the fish generously with the salt, black pepper and fish seasoning. No need to let it marinate.1 teaspoon Salt, 1 teaspoon Blackpepper, ½ tablespoon Fish seasoning
- Deep fry on medium heat until golden brown on both sides.Cooking oil
- Remove the fish and place it on an absorbent paper. Reduce the oil to about 4 tbsp.
- Sauté the garlic, onion and pimento berries for about 30 seconds.4-5 Garlic cloves, 1 Whole onion, 6-7 Pimento berries
- Add the bell peppers, scotch bonnets, thyme, green onion, tomato paste, broth, browning, salt and pepper. Stir for about 3-4 minutes till the veggies begin to soften.1 Red bell pepper, 1 Green bell pepper, 1 teaspoon Browning, 1 teaspoon Salt, 4 sprigs Thyme, 3 Green onion, 1 Scotch bonnets, 3 tablespoon Tomato paste, 1 cup Broth or water
- Place the fish on the sauce and baste the fish with the gravy.
- Cover the pot and let it simmer for 10 minutes on low heat.
- Adjust the taste and serve right away.
Video
Notes
- Red snapper works best, but sea bream, grouper, or parrotfish are great substitutes.
- For less heat, remove the seeds from the Scotch bonnet or use a milder pepper.
- Marinate the fish for a deeper flavor, 30 minutes to overnight, if possible.
- Lightly flour the fish before frying for extra crispiness
- Handle the fish gently while stewing to avoid breakage
- Browning sauce gives the stew its signature color; if unavailable, caramelize brown sugar instead.
- Tomato paste thickens the gravy, but fresh tomatoes or ketchup can be used as alternatives.
Nutrition
Calories: 505kcal | Carbohydrates: 12g | Protein: 95g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 168mg | Sodium: 1772mg | Potassium: 2235mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1885IU | Vitamin C: 82mg | Calcium: 190mg | Iron: 2mg