The Real Guyanese Stew Snapper (Guyanese Recipe)

snapper fish

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is more affordable and widely available, while pollock offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habaneros provide similar heat, while jalapeños are milder and more accessible.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Using water with seasoning can cut costs while still adding flavor.

Clean and descale the snapper fish, removing all fins.

Cut the fish into pieces and wash it in lime and lemon juice.

Season the fish with green seasoning, badilla all-purpose seasoning, adobo dry seasoning, ground ginger, black pepper, and a little salt; massage the seasoning into the fish and let it marinate for a few hours.

Chop the onions, scallions, celery, and grate the garlic into small pieces.

Lightly dust the fish with flour and fry it until it's about 80% cooked, about 2 minutes on each side, until golden brown.

Remove the fish from the pan and set aside.

In the same pan, add chopped onions and scallions; cook until translucent.

Add fine leaf thyme, broad leaf thyme, garlic, and a vegetable maggi cube; cook until fragrant.

Stir in tomato paste and mix well.

Add hot water to the pan and season with salt and black pepper; mix to combine.

After about 10 minutes of cooking, gently place the fish into the stew and cover.

Simmer on low heat for another 5 minutes until the fish absorbs the flavors.

Finish with additional chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary