Brown Stewed Fish

Savory and perfectly spiced, like most Jamaican dishes, this brown stew fish will have you licking your plate clean! It's a one-pan meal sure to liven up your weekly dinner routine.

Course Main, stew

Cuisine AFRICAN CARIBBEAN, Jamaican

Diet Gluten Free

Prep Time 10

Cook Time 20

Marinating Time 1

Total Time 1 30

Servings

Calories 325kcal

Author Imma

Ingredients

Fish Marinade

2 whole fish, cut into pieces (I used snapper)
1 teaspoon (3g) fish bouillon (or chicken bouillon)
1-2 teaspoons (5-10g) minced ginger
1 teaspoon (5g) minced garlic
1 teaspoon (2-3g) white pepper
1 teaspoon (1g) fresh thyme
½ teaspoon (1-2g) paprika
2 green onions, thinly sliced

Brown Stew

2 tablespoons (30ml) canola oil or more as needed
1 medium onion, diced (about 1¼ cups)
2 teaspoons (10g) minced garlic
1 teaspoon (1g) fresh thyme
1 teaspoon (5ml) hot sauce (sub chili sauce)
1½ teaspoons (2-3g) paprika
1 teaspoon (2-3g) ground allspice
1 tablespoon (13g) brown sugar
1-2 teaspoons (5-10g) browning sauce
2-3 tablespoons 34-50g) ketchup
1 scotch bonnet pepper
2 small bell peppers, sliced (red or green)
salt and pepper to taste
1-2 cups (240-475ml) chicken broth (or water)

Instructions

The Fish

Wash the fish thoroughly, drain excess water, and dry the fish with a paper towel.
Cut it into pieces. If using them whole, make three diagonal cuts on each side, all the way to the bone, and squeeze some lemon all over them.
Then, season with the fish bouillon powder, ginger, garlic, salt, white pepper, thyme, paprika, and green onions. Thoroughly rub the fish with a spoon or your hands until well coated, cover tightly, and set aside in the fridge. Marinate for at least an hour (preferably overnight).
When ready to cook, remove excess marinade from the fish and reserve for later. Heat a large pan and add the oil.
Brown the fish for 4-5 minutes until it's golden brown, remove, and place on a plate. Drain excess oil from the pan, leaving 2-3 tablespoons.

The Brown Stew

In the same pan, add the stew seasonings: onions, garlic, thyme, hot sauce, paprika, allspice, sugar, browning sauce, ketchup, bell peppers, and salt to taste. Stir for 2-3 minutes until onions are translucent. Add the reserved fish marinade.
Deglaze the pan with the broth or water. Bring to a boil and add the brown fish back to the pan.
Cover and cook for 10 minutes, more or less, until the fish cooks through and the sauce thickens slightly. Adjust for salt, pepper, and consistency with more broth or water as you cook.
Turn off the stove, remove the stew, and serve it with your favorite rice recipe.

Notes

Washing the fish with a mix of lemon or lime juice and vinegar reduces the fishy smell before and during cooking. Just pat the fish dry before frying.
Be thorough when seasoning the fish. I like to use my hands to ensure the seasoning gets all over, including in the slashes you make on the side of the fish. More seasoning equals more flavor.
Go easy on the browning sauce at first. Different brands have different concentrations; the same goes for homemade browning sauce. The brown stew fish can taste a bit bitter if you overdo it. So add the lesser amount first, give it a taste test, then add more if needed.
If you prefer a thicker brown sauce, simmer the stew for a few minutes longer or add a cornstarch slurry (equal parts water and cornstarch).
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition