Jamaican Brown Stew Fish With Rice and Peas | TasteToronto
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Jamaican Brown Stew Fish With Rice and Peas

30 mins Prep Time

30 mins Cook Time

Ingredients

  • 3 whole red or yellowtail snapper, gutted and scaled

  • 3 thyme sprigs

  • 2 roma tomatoes, diced

  • 1-2 Scotch bonnet peppers, halved

  • 1 medium union, thinly sliced

  • 1 handful okra, cut in half if large

  • 1/2 red bell pepper, sliced

  • 1/2 green bell pepper, sliced

  • 1 1/2 cups water

  • 1/2 cup all-purpose flour

  • 1/2 cup vegetable oil

  • 1/2 tablespoon brown sugar

  • 2 teaspoons browning sauce

  • 1 teaspoon Worcestershire sauce

  • Black pepper, to taste

  • 3 garlic cloves, minced

  • 2 tablespoons grated ginger

  • 1 tablespoon parsley, chopped

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground allspice

  • 3 cups coconut juice

  • 1/2 cup long grain white rice, rinsed

  • 1 can (19 ounces) pigeon peas, drained

  • 1 tablespoon cilantro, chopped

  • 2 teaspoons kosher salt

  • 2 teaspoons butter

  • 3 sprigs thyme

Directions

Jamaican Brown Stew Fish With Rice and Peas

8 Steps

  • Step 1

    Score the filet sides of each snapper, cutting just until the knife begins to touch bone.

  • Step 2

    Prepare the marinade: in a mixing bowl combine the minced garlic cloves, grated ginger, chopped parsleykosher salt and allspice. Mix until a paste like mixture forms. Rub all over the outside and inside of each fish, cover and allow fish to marinade in the fridge for 1 hour.

  • Step 3

    Prepare the rice: in a pot combine the coconut juicerinsed white rice, drained pigeon peaskosher salt, thyme sprigs and butter. Bring to a boil, cover and return to a simmer and cook for 25 minutes or until rice is cooked. Turn off heat and allow to sit for 15 minutes, fluff with a fork and add in chopped cilantro. Cover with lid and let sit until ready to serve.

  • Step 4

    Once the fish has marinated for 1 hour, remove from the fridge and shake off any excess marinade. Dust each fish in flour, shaking off any excess.

  • Step 5

    Heat the vegetable oil in a wide shallow pan until it reaches approximately 350°F. Begin frying the floured fish until golden brown approximately 3 minutes per side and remove from the pan.

  • Step 6

    Drain off the frying oil leaving 2 tablespoons behind. Add in the sliced onionssliced bell peppersScotch bonnet halvesdiced tomatoes and thyme sprigs. Saute until softened, approximately 5-7 minutes.

  • Step 7

    Add in the Worcestershire saucebrowning saucebrown sugar, water and bring to a boil, adjust seasoning with kosher salt and black pepper. Add in the okra as well as fried fish and simmer on medium heat for 10 minutes flipping the fish halfway through.

  • Step 8

    Once the fish is cooked, remove the thyme sprigs and Scotch bonnet halves, serve alongside rice and peas.

Ingredients

  • 3 whole red or yellowtail snapper, gutted and scaled

  • 3 thyme sprigs

  • 2 roma tomatoes, diced

  • 1-2 Scotch bonnet peppers, halved

  • 1 medium union, thinly sliced

  • 1 handful okra, cut in half if large

  • 1/2 red bell pepper, sliced

  • 1/2 green bell pepper, sliced

  • 1 1/2 cups water

  • 1/2 cup all-purpose flour

  • 1/2 cup vegetable oil

  • 1/2 tablespoon brown sugar

  • 2 teaspoons browning sauce

  • 1 teaspoon Worcestershire sauce

  • Black pepper, to taste

  • 3 garlic cloves, minced

  • 2 tablespoons grated ginger

  • 1 tablespoon parsley, chopped

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground allspice

  • 3 cups coconut juice

  • 1/2 cup long grain white rice, rinsed

  • 1 can (19 ounces) pigeon peas, drained

  • 1 tablespoon cilantro, chopped

  • 2 teaspoons kosher salt

  • 2 teaspoons butter

  • 3 sprigs thyme

Tags:

Toronto Recipes

Best Jamaican Brown Stew Fish Recipes

Jamaican Brown Stew Fish

Jamaican Brown Stew Fish With Rice and Peas