Jamaican Brown Stew Fish Recipe
Experience the authentic flavors of Jamaica with this Brown Stew Fish recipe. Crispy fried snapper is simmered in a savory gravy made with bell peppers, tomatoes, thyme, and Scotch bonnet pepper.
2 Servings
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
To make this Jamaican Brown Stew Fish Recipe gluten-free:
- 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.