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

Cook Time 40

Servings 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 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.