Jamaican Brown Fish Stew
|2 lbs of fish fillets (red snapper works well)|
|juice from 2 limes|
|kosher salt and fresh cracked black pepper to taste|
|1 onion, chopped|
|4 scallions, chopped into small rounds|
|1 whole scotch bonnet or Habanero pepper|
|2 tsp fresh ginger, chopped|
|3 tomatoes, chopped|
|canola oil for frying|
|3 tbs of flour stirred into 1/4 cup water|
|3 sprigs of fresh thyme or 3 tsp of dried.|
|1 tbs butter|
|1 tbs of kitchen bouquet|
|2 tbs soy sauce|
This is a classic Jamaican recipe which cooks fish in a savory brown sauce. My favorite is served at Auntie Merrils at Hellshire Beach in Kingston, Jamaica.
- Mix the lime juice with a bowl of water and wash the fish fillets
- Remove the fish from the water, pat dry and season with salt and pepper.
- Refrigerate and let sit covered for 1 hour.
- Chop the onion, scallion, hot pepper, sweet pepper, garlic and tomatoes into small pieces.
- Grate the ginger and mix the flour with 1/4 cup of water.
- Fry both sides of each fish fillet.
- Remove fish and drain off the oil
- Melt the butter in a sauce pan and fry the onion, scallion, hot pepper, sweet pepper, garlic tomatoes and thyme for about 3 minutes.
- Add the water, soy sauce and kitchen bouquet and simmer for 5 minutes.
- Stir the flour/water mixture into the stew and then add the fish.
- Simmer for five minutes.
- Serve with rice and peas.