Jamaican Brown Stew Snapper

⏱ 55 min · Serves 4

Whole snapper fried till golden, then simmered in a glossy, gently fiery gravy of browning, thyme, allspice and sweet peppers. Serve with rice and peas or hard food and mop up every drop.

Per serving: 515 kcal · 47.0g protein · 21.0g carbs · 27.0g fat

Ingredients

• 2 whole red snapper (about 500g each), scaled, gutted and scored, or 4 snapper fillets
• 1 tbsp lime juice, plus 1 lime for serving
• 1 tsp fine salt
• 1 tsp freshly ground black pepper
• 2 tsp all-purpose seasoning
• 1/2 tsp ground allspice (pimento)
• 3 tbsp plain flour, for dusting
• 6 tbsp vegetable oil, for frying
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 garlic cloves, sliced
• 1 thumb ginger, grated
• 2 spring onions, chopped
• 4 sprigs fresh thyme
• 1 scotch bonnet, left whole (or halved for more heat)
• 2 medium tomatoes, chopped
• 1 medium carrot, cut into thin batons
• 1 tbsp tomato ketchup
• 1 tbsp browning sauce (or 1 tsp dark brown sugar caramelised)
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 400ml hot water or fish stock
• 1 tbsp butter

Method

1. Rinse the fish, pat very dry, then rub inside and out with lime juice, salt, pepper, all-purpose seasoning and allspice. Rest 15 minutes.
2. Dust the fish lightly with flour, shaking off excess. Heat the oil in a large deep frying pan over medium-high heat and fry the fish 4-5 minutes per side until golden and crisp. Lift onto a plate.
3. Pour off all but 2 tbsp of the oil. Add the onion, peppers, carrot, garlic, ginger and spring onions and fry 5 minutes until softened.
4. Stir in the tomatoes, thyme and whole scotch bonnet and cook 2 minutes, then add the ketchup, browning, soy and Worcestershire sauces.
5. Pour in the hot water, bring to a simmer and cook 8 minutes until the gravy has thickened and darkened. Taste and season.
6. Slide the fried fish back into the pan, spooning gravy over. Simmer gently, uncovered, for 8-10 minutes, basting, until the fish is cooked through and the sauce clings.
7. Swirl in the butter, remove the scotch bonnet, and serve with lime wedges, rice and peas or fried dumplings.