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Jamaican brown stew fish

Jamaican Brown Stew Fish Recipe

This Jamaican brown stew fish is the perfect fish recipe and a must try for Sunday dinner.
Course Main Course
Cuisine Jamaican
Keyword brown stew fish, Fish, Jamaican ackee and salt fish recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 Servings
Calories 196kcal
Author Lesa


  • 632 g Fresh fish
  • 23 g Scallion Chopped
  • 56 g Small tomato Diced
  • 74 g Bell pepper Chopped
  • 5 Sprigs thyme
  • 3 Garlic cloves 1 for the sauce & 2 for the frying oil
  • 28 g Onion Chopped
  • 1 ¼ Scotch bonnet pepper Keep one whole pepper for the frying oil and remove the seeds from the ¼ and finely chopped
  • 5 Pimento berries (allspice)
  • Salt
  • ½ tsp Black pepper
  • 1 tsp Browning sauce
  • ½ tsp Cornstarch
  • 2 tbsp Ketchup
  • 1 Cup Water
  • 1 Cup Cooking oil

Wash the fish

  • 1 Lemon/lime
  • 1 tsp Vinegar


  • Wash the fish with lime/lemon and vinegar. Drain any excess water from the fish and dry the fish with a paper towel.
  • Mix about 1 tsp salt and ½ tsp of black pepper and rub all over and into the fish.
  • In a frying pan, pour the cooking oil and put on high heat
  • In a large frying pan, pour the cooking oil, add the pimento berries, a whole bonnet pepper and two garlic cloves chopped into two. On high heat, bring the oil to just about the smoke point.
  • You know when the oil is hot enough when the garlic starts to brown. Add the fish to the frying pan. Fry on both sides until golden brown.
  • When the fish are all fried, remove the pan from the heat. Remove the burned pepper, garlic and pimento berries. Pour away the oil, leaving about a tablespoon in the pan.
  • Place the pan back on the stove on medium heat. Add the chopped tomato, bell pepper, onion, garlic, chopped scotch bonnet pepper, scallion and thyme. Sauté for about 2 to 3 minutes.
  • Add the cup of water, the browning sauce and ketchup. Cook for 10 minutes, then stir in the cornstarch.
  • Add the fish. Turn the heat down. Flip the fish over and simmer for another five minutes


  • Use a whole scotch bonnet pepper in the frying oil. Don't cut are pierce it.
  • Cut the garlic cloves into two pieces before adding them to the frying oil to add more flavour to the fish.


Serving: 158g | Calories: 196kcal | Carbohydrates: 18g | Protein: 1g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Sodium: 111mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 766IU | Vitamin C: 33mg | Calcium: 21mg | Iron: 1mg