Brown stewed fishDear Diary,
There is nothing to me like a nice, big, Jamaican style brown stewed fish, especially red snapper. I must admit I’m a lover of fish, but this is one of my favourite ways to have it. This evening I went to Fish Pot (Which is a seafood franchise that sells cooked and uncooked seafood) and purchased two well sized red snapper. These fish are quite common in the Gulf of Mexico, South Atlantic Ocean and by extension the Caribbean Sea by virtue of its location. The red snapper boasts a lovely light red color and have a white, firm textured flesh that makes it ideal for this recipe. Jamaicans enjoy their brown stewed fish with a serving of festivals (sweet, fried dumplings), fried or steamed bammy (a cassava cake), rice or vegetables that have been stewed with the fish. Whichever way it’s had, it is definitely a delicious recipe.

Jamaican Style Brown Stewed Fish (Red Snapper)
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This is a quick, easy and delicious recipe to make is guaranteed to have you going back for more. It's a delightful meal with very basic ingredients. The tender, juicy flesh of this fish is a dream for the taste buds.
Jamaican Style Brown Stewed Fish (Red Snapper)
Yum
Print Recipe
This is a quick, easy and delicious recipe to make is guaranteed to have you going back for more. It's a delightful meal with very basic ingredients. The tender, juicy flesh of this fish is a dream for the taste buds.
Ingredients
Servings:
Instructions
  1. Wash the fish thoroughly and pat dry with a clean towel.
  2. Season with 1/2 tsp salt and 1/2 tsp pepper.
  3. In a large frying pan, add 1/4 cup of oil.
  4. Allow the oil to heat up to a temperature of approximately 165 degrees celsius, then add the seasoned fish to the pan.
  5. Fry for approximately 2-3 minutes on each side until the skin starts to turn a brown color.
  6. Remove the fish from the pan and place them on paper towel to remove any excess oil.
  7. Place two tablespoons of unsalted butter in a clean pan, on medium heat.
  8. Chop the carrot and cucumber into 1/2 inch wedges and add to the pan along with the scallion, garlic, onion, thyme and scotch bonnet pepper. Stir and saute for 2 minutes on high heat.
  9. In a bowl mix 1/2 cup of tomato ketchup with 1/2 cup of water and pour into the pan. Season with salt and pepper to taste and allow the sauce to shimmer over medium heat.
  10. Once the sauce has reduced and thickened, add the fried fish to the pan and sprinkle with basil. Spoon the sauce over the fish to ensure they are entirely coated and allow to them to simmer for 30-60 secs.
  11. Remove from the heat and serve.
Recipe Notes

It is important not to fry the fish for too long, otherwise they will become really dry. In the event that this happens, place a lid on the pan in the final cooking stage when the fish is simmering in the sauce. This will allow the fish to steam for a very short while and better absorb the sauce thereby regaining some moisture. This recipe calls for a more robust type of fish as it will be subjected to quite a bit of heat, therefore, try choosing a fish that will no fall apart too easily. Ensure the oil is really how before placing the fish in, at which point, shift it around just a little to prevent it from sicking to the pan. Allow the fish to crisp up on one side before attempting to flip it over, this prevents it from breaking up. As always, remember to taste as you go along.

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