Seasoned snapper, fried crisp then simmered in a rich, spicy gravy with peppers, onions, and thyme—this Jamaican Brown Stew Fish Recipe delivers big island flavor!
You ever have one of those meals that just sticks with you? Like years later, you can still taste it if you close your eyes? That’s what this Jamaican Brown Stew Fish Recipe is for me.
I first had brown stew fish at this tiny open-air restaurant in Ocho Rios. You know the kind—plastic chairs, a handwritten menu, and a cook who looked like she had all the secrets. She slid this steaming plate in front of me, and I swear, I could smell the thyme and garlic before it even hit the table. The snapper was fried to crispy perfection, then swimming in this dark, glossy sauce that clung to every bite. I actually burned my tongue ‘cause I didn’t have the patience to wait for it to cool. Worth it? Absolutely.
When I got home, I became a little obsessed with recreating that same depth of flavor. This recipe? It’s the closest I’ve come—and I’ve made it a lot, believe me.
Why You’ll Love This Jamaican Brown Stew Fish Recipe?
- Flavor Explosion: Crispy fried snapper + rich brown gravy = chef’s kiss.
- Straightforward Steps: It’s not hard, promise. A little patience and you’ll be golden.
- Versatile: Serve it with rice and peas, or grab a hunk of roti to soak up that sauce.
- Totally Customizable: Like it spicy? Add extra Scotch bonnet. Mild? Skip it. You’re the boss of your own stew here.
Ingredient Notes:
Before you dive in, let me break it down for you. I’ve had those days where I realized halfway through that I forgot something kind of important. Not fun. So here’s the lowdown:
- Whole Snapper: This is traditional, but don’t stress if you can’t find it. Any firm white fish works (think cod or halibut). I like whole fish because it feels authentic—but sometimes I’m lazy and grab fillets.
- Jerk Seasoning: Adds that warm, earthy flavor. I’ve made my own and used store-bought; either works. No judgment.
- Scotch Bonnet Pepper: It’s spicy, but it’s supposed to be. That said, if you’re not into heat, skip it.
- Browning Sauce: This stuff makes the stew sauce rich and deep. You can DIY with a little molasses and soy sauce, but Grace brand is the one I keep around.
- Pimento Seeds (Allspice): Trust me, these babies are essential for that authentic island taste.
How To Make Jamaican Brown Stew Fish?
Step 1: Get Your Fish Ready
Grab your snapper (or fillets), pat ‘em dry, and score a few slits in each side. Rub it down with salt, black pepper, and jerk seasoning. It’s like giving the fish a little massage. You want those flavors to seep in.
Step 2: Fry the Fish
Heat up some oil in a big pan—cast iron if you’ve got it. Toss in a couple cloves of garlic and some thyme sprigs to flavor the oil. Then, carefully lay in your fish. Don’t touch it until it’s ready! You want that crispy crust. Fry about 5 minutes per side. Set ‘em on paper towels to drain.
Step 3: Start the Stew
Pour out most of the oil (save about two tablespoons), toss in your bell peppers, onions, tomatoes, carrots, scallions, thyme, and Scotch bonnet. Sauté until it smells like you’re in a Jamaican kitchen (that’s a good thing).
Step 4: Make It Saucy
Want To Save This Recipe?
Stir in chopped garlic, ketchup (yeah, I said it), browning sauce, soy sauce, and pimento seeds. Add about ½ cup water. You’ll get this beautiful dark gravy that’s rich and savory. Trust me, you’ll want to bathe in it.
Step 5: Bring It All Together
Gently nestle your fish back into the pan. Spoon that sauce over the top like you’re tucking it in for a nap. Simmer for a few minutes to let it all meld together.
Step 6: Serve It Up
Serve hot with rice and peas, fried plantains, or even roti if you’re feeling fancy. And don’t skip spooning extra sauce on top!
Storage Options:
Pop leftovers into an airtight container and refrigerate for up to two days. Reheat gently on the stovetop, adding a splash of water to loosen the sauce if needed.
Variations and Substitutions:
- Fish Swap: Can’t find snapper? Cod, halibut, or even tilapia works.
- No Scotch Bonnet?: Use a habanero or skip the heat entirely if you prefer.
- No Browning Sauce?: Mix molasses with soy sauce. It’s not exactly the same, but close enough to keep the flavor vibe going.
- Gluten-Free?: Swap soy sauce for tamari. Easy peasy.
What to Serve with Jamaican Brown Stew Fish?
- Rice and Peas: Classic combo. The rice soaks up that sauce perfectly.
- Fried Plantains: Sweet and caramelized. They balance the heat like a charm.
- Roti: Perfect for scooping and sopping.
- Steamed Veggies: If you want to keep it light-ish.
Frequently Asked Questions:
Can I use boneless fillets?
For sure! Just be gentle—they’re more delicate than whole fish.
Is this super spicy?
You control the heat. Leave the Scotch bonnet whole for flavor without the fire or skip it entirely.
What’s browning sauce?
It’s a Caribbean pantry staple that deepens the flavor and color of stews. I like Grace brand, but homemade works too!
So that’s my go-to Jamaican Brown Stew Fish Recipe, straight from my kitchen to yours. If you’ve never made it before, now’s your chance to impress someone—or just treat yourself. And if you’ve got questions, I’m all ears! Drop a comment and let me know if you gave it a shot. Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jamaican Brown Stew Fish Recipe
Ingredients
- 2 whole snapper cleaned, scaled, and gutted
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 tablespoon dried jerk seasoning or all-purpose seasoning
- 1 cup vegetable oil for frying
- 4 cloves garlic divided
- 4 sprigs fresh thyme divided
- 2 cups mixed bell peppers sliced (red, green, yellow, and orange)
- 1 medium yellow onion thinly sliced
- 1 Roma tomato seeded and chopped
- ½ cup carrots julienned
- 2 scallions thinly sliced
- 1 whole Scotch bonnet pepper pierced
- 1 tablespoon ketchup
- 2 tablespoons browning sauce such as Grace brand
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon pimento seeds allspice berries
- ½ cup water or as needed
Instructions
Prepare the Fish
- Using a sharp chef’s knife, score the cleaned whole snapper by making diagonal slits on both sides. Pat the fish dry with paper towels.
- Season both the exterior and interior cavity of each fish with kosher salt, cracked black pepper, and dried jerk seasoning. Set aside.
Fry the Fish
- In a large non-stick skillet, heat 1 cup of vegetable oil over medium-high heat.
- Add 2 whole garlic cloves and 2 sprigs of thyme to the oil and allow them to infuse for 1–2 minutes.
- Carefully place one snapper into the hot oil and fry for approximately 5 minutes per side, or until golden brown and crisp. Avoid turning the fish until it releases easily from the pan.
- Once cooked, transfer the fish to a wire rack or paper towels to drain excess oil. Repeat the process with the remaining snapper.
Sauté Aromatics and Vegetables
- Remove excess oil from the skillet, leaving approximately 2 tablespoons remaining.
- Lower the heat to medium and add the sliced bell peppers, onions, tomatoes, carrots, scallions, the remaining 2 sprigs of thyme, and the pierced Scotch bonnet pepper.
- Sauté for 2–3 minutes until vegetables begin to soften.
- Mince the remaining 2 cloves of garlic and add to the skillet. Sauté for an additional 30 seconds, or until fragrant.
Prepare the Stew Sauce
- Stir in the ketchup, browning sauce, soy sauce, pimento seeds, and ½ cup of water.
- Mix thoroughly and bring the sauce to a gentle simmer.
Simmer the Fish in the Sauce
- Carefully return the fried snapper to the skillet, nestling the fish into the sauce.
- Spoon the sauce over the fish to ensure it is evenly coated.
- Increase the heat to medium-high and cover the skillet. Allow the fish to simmer for 2–5 minutes, spooning additional sauce over the fish as needed.
- Once the fish is heated through and infused with flavor, remove the skillet from the heat.
Serve
- Serve the Jamaican Brown Stew Fish hot, accompanied by rice and peas, steamed vegetables, or fried plantains.
Notes
- Replace the low-sodium soy sauce with gluten-free tamari or coconut aminos.
- Ensure the browning sauce you use is gluten-free, or make a homemade version by caramelizing brown sugar with gluten-free soy sauce.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
