2lb fish fillets
A splash of lime juice
1 teaspoon of salt
1 teaspoon of pepper
3 stalks of scallion
1 scotch bonnet
1 sweet pepper
3 cloves of garlic
1/2 inch of ginger
Oil for frying
3 tablespoons of flour, stirred in to 1/4 cup of flour
3 teaspoons thyme
1 tablespoon of butter
1 tablespoon of browning
2 tablespoons of soy sauce
2 cups of water
- Wash the fish in a lime juice/water solution. Dry the fish with a paper hand towel or cloth to remove all the juice and water; this will stop any potential hot splashes from the hot oil in the skillet, when the fish in placed into the hot oil later on.
- Rub a pinch of salt and pepper on each piece of fish. Heat the oil in the skillet on high for 2 minutes or so, then turn the heat to medium. Carefully place fish into the oil in the skillet.
- Pan-fry fish until golden brown. During the frying process, do not move the fish around in the skillet because this will cause the pieces of fish to break into small pieces.
- Its Jamaican Brown Stew Fish you’re making, not fish salad.
- Remove fish from skillet.
- Discard the oil and replace with fresh oil. Sauté the onions, garlic and green bell peppers together. Cover the pot for 1 minute, while the vegetables sizzle.
- Next add water to the vegetables and allow the vegetables to cook for another five minutes.
- Now add the ginger root, mushroom soy sauce, scotch bonnet pepper, thyme and browning.
- Cover the pot and cook for 5 minutes, add salt to taste and then add fish to stew and simmer for 3 minutes.
Serve with rice and peas