Brown Stew Kingfish /Jackfish

kingfish

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper is a leaner option, while tilapia is more affordable.

Welcome the viewers and introduce the dish as brown stew jackfish.

Mention using jackfish steaks because they hold up well in the gravy and have fewer bones.

Season the fish with black pepper, fish seasoning, salt, garlic powder, onion powder, and ginger powder; mix the seasonings together.

Rub the seasoning into the clean fish and let it soak for at least an hour or overnight if possible.

Coat the fish in flour with a sprinkle of salt before frying.

Heat vegetable oil in a pan and fry the fish for about 10 minutes total, flipping halfway through for even cooking.

Set the fried fish aside and repeat with the second batch in the same oil until golden brown.

Start making the gravy by heating oil in a pot over medium heat and adding chopped onion and bell peppers; cook until fragrant without browning.

Add garlic, tomato, and carrot to the pot, stirring to combine without overcooking.

Introduce pika pepper sauce and ketchup to the mixture, adding warm water as needed.

Season the gravy with allspice, scallion, thyme, black pepper, and additional fish seasoning; taste and adjust as necessary.

Add two scotch bonnet peppers for flavor, either whole or cut for more spice.

Stir everything together and let the gravy simmer until it thickens slightly, adjusting with more ketchup and soy sauce as desired.

Add the fried fish to the gravy, allowing it to absorb the flavors without overcooking.

Serve the brown stew jackfish with rice, festival, fried bummy, or coleslaw.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary