Brown Stew Sliced Fish & Pumpkin Rice | Authentic Jamaican Recipe | Whitney’s Kitchen

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic seasoning.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is typically less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often cheaper.

Add oil to a pot and heat it.

Add green scotch bonnet pepper and diced pumpkin to the pot.

Add thyme, scallions, and pimento seeds to the pot.

Pour in water and coconut milk, then add salt.

Wash the rice and add it to the pumpkin and coconut milk mixture, mixing it in.

Add more coconut milk if needed and allow to simmer and steam.

Season the sliced fish with Whitney's Kitchen seafood seasoning.

Fry the fish for three minutes on high flame on each side.

Set the fried fish aside to drain on a rack.

In a separate pot, add onions, scallions, garlic, and pimento seeds.

Add water and allow to come to a boil.

Add more Whitney's Kitchen seafood seasoning and ketchup for thickening.

Add sugar and diced tomatoes, then add the fried fish.

Cover the fish with the sauce and turn off the stove after a short time.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens