📝 About This Recipe
Transport your senses to the shores of Montego Bay with this quintessential Caribbean classic. This dish features succulent red snapper, fried to a golden crisp before being simmered in a rich, velvety gravy infused with aromatic pimento, spicy scotch bonnet, and sweet bell peppers. It is a harmonious balance of savory, spicy, and tangy notes that represents the heart and soul of Jamaican coastal soul food.
🥗 Ingredients
The Fish & Marinade
- 2 pounds Whole Red Snapper (cleaned, scaled, and scored with 2-3 diagonal cuts)
- 1 piece Lime or Lemon (for washing the fish)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Garlic Powder
- 1/2 cup Vegetable Oil (for frying)
Aromatics & Vegetables
- 1 medium Yellow Onion (sliced into rings)
- 4 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1/2 piece Green Bell Pepper (julienned)
- 1/2 piece Red Bell Pepper (julienned)
- 1 medium Carrot (peeled and sliced into thin coins)
- 1 whole Scotch Bonnet Pepper (deseeded for less heat, or kept whole for aroma)
- 4 sprigs Fresh Thyme
- 3 stalks Scallions (bruised and chopped)
The Stew Base
- 6-8 whole Pimento Berries (Allspice) (crushed slightly)
- 3 tablespoons Ketchup
- 1 teaspoon Brown Sugar (to balance acidity)
- 1 teaspoon Browning Sauce (optional, for deeper color)
- 1.5 cups Water or Fish Stock (hot)
👨🍳 Instructions
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1
Rinse the fish thoroughly with water and the juice of one lime. Pat the fish completely dry with paper towels; this is crucial for achieving a crispy skin and preventing sticking.
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2
Season the fish inside and out with salt, black pepper, and garlic powder. Let it marinate for at least 15-20 minutes to allow the flavors to penetrate.
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3
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You want the oil shimmering but not smoking.
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4
Carefully place the fish in the hot oil. Fry for about 5-7 minutes per side until the skin is golden brown and crispy. The fish doesn't need to be fully cooked through at this stage.
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5
Remove the fried fish from the pan and set aside on a plate lined with paper towels. Drain off all but 2 tablespoons of the oil from the pan.
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6
In the same pan, add the onions, carrots, and pimento berries. Sauté for 3 minutes until the onions begin to soften and pick up the brown bits from the fish.
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7
Stir in the garlic, ginger, bell peppers, and scallions. Cook for another 2 minutes until the aromatics are fragrant.
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8
Add the ketchup, brown sugar, and browning sauce (if using). Stir well to combine with the vegetables.
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9
Pour in the hot water or fish stock. Add the fresh thyme sprigs and the whole scotch bonnet pepper. Bring the liquid to a gentle simmer.
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10
Allow the sauce to reduce slightly for about 5 minutes until it thickens into a light gravy consistency.
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11
Carefully slide the fried fish back into the pan. Use a spoon to ladle the sauce and vegetables over the fish.
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12
Cover the pan and simmer on low heat for 5-8 minutes. This allows the fish to absorb the flavors of the stew and finish cooking through.
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13
Taste the sauce and adjust seasoning with extra salt or pepper if needed. Remove the scotch bonnet pepper and thyme stems before serving.
💡 Chef's Tips
Ensure the fish is bone-dry before frying to prevent the skin from tearing. If you don't have browning sauce, you can caramelize a tablespoon of brown sugar in the oil before adding vegetables. Handle the scotch bonnet pepper with care; do not cut it open if you want the flavor without the intense heat. Use a firm-fleshed fish like Snapper, Grouper, or Kingfish to ensure it doesn't fall apart during the simmering process. Don't over-crowd the pan when frying; fry in batches if necessary to maintain the oil temperature.
🍽️ Serving Suggestions
Serve hot over a generous bed of Jamaican Rice and Peas to soak up the gravy. Pair with fried sweet plantains for a sugary contrast to the savory stew. Add a side of steamed cabbage and carrots for a fresh, crunchy texture. Enjoy with a tall glass of ice-cold Jamaican sorrel or ginger beer. Serve with 'festivals' (sweet fried dumplings) for a truly authentic coastal experience.