Brown Stew Fish || Caribbean Stew Fish Recipe || TERRI-ANN’S KITCHEN

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Filleted fish is easier to cook and frozen options are often more affordable.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while being a healthier fat.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño is milder and easier to find.

fish seasoning

🥗Healthier: homemade spice blend

💰Cheaper: general seasoning

Homemade blends can be tailored to taste and are often cheaper.

Clean the snapper fish with lime and vinegar, removing all scales.

Dab the fish with paper towels to remove excess moisture, ensuring it's about 95% dry.

Make slits in the fish to allow seasonings to penetrate.

Season the fish with fish seasoning, black pepper, and salsa, ensuring to get seasoning into the slits.

Heat vegetable oil in a non-stick pan until hot, adding scotch bonnet pepper for flavor.

Fry the fish for 4-5 minutes on each side until crispy, being careful not to break it.

Remove the fried fish and place it on paper towels to drain excess oil.

In the same pan, add more oil and sauté garlic and onions on low heat for 1-2 minutes.

Add carrots and other chopped vegetables to the pan and stir.

Rinse out the ketchup bottle with water and add it to the pan.

Add about a tablespoon of soy sauce, black pepper, and a little all-purpose seasoning to taste.

Pour in 2-3 cups of freshly boiled water to create the sauce.

Add the frozen scotch bonnet pepper to the sauce and let it steam for 5-10 minutes.

Carefully add the fried fish back into the pot one at a time, scooping sauce over it without drowning the fish.

Garnish the fish with the cooked vegetables from the sauce.

Steam the fish down for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary