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