TasteToronto | Jamaican Brown Stew Fish With Rice and Peas

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Jamaican Brown Stew Fish With Rice and Peas

Easy

Jamaican Brown Stew Fish With Rice and Peas

Vicky Tran

Vicky Tran

Instagram
Jamaican Brown Stew Fish With Rice and Peas

Method

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.

Tags:

Toronto Recipes

Best Jamaican Brown Stew Fish Recipes

Jamaican Brown Stew Fish

Jamaican Brown Stew Fish With Rice and Peas

Easy

Jamaican Brown Stew Fish With Rice and Peas

Vicky Tran

Vicky Tran

Instagram
Jamaican Brown Stew Fish With Rice and Peas

Yields:

Serves 3

Prep Time:

0 hours 30 mins

Inactive Time:

1 hours 0 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

Jamaican

Main Dishes

Ingredients

Jamaican Brown Stew Fish

  • 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

Fish Marinade

  • 3 garlic cloves, minced

  • 2 tablespoons grated ginger

  • 1 tablespoon parsley, chopped

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground allspice

Rice and Peas

  • 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

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Method

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.

Tags:

Toronto Recipes

Best Jamaican Brown Stew Fish Recipes

Jamaican Brown Stew Fish

Jamaican Brown Stew Fish With Rice and Peas