Experimental: Jamaican Sweet Brown Stew Fish

Taken from Jamaicatravelandculture.com

This is an experimental dish. Next week, we are planning to give it a try inshallah and adjust accordingly . Our goal is to add a sweet curry/stew dish for a change!

• 2lb fish fillets
• A splash of lime juice
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 onion
• 3 stalks of scallion
• 1 hot pepper
• 1 sweet pepper
• 3 cloves of garlic
• 1/2 inch of ginger
• 3 tomatoes
• Oil for frying
• 3 tablespoons of flour, stirred in to 1/4 cup of flour
• 3 sprigs of fresh thyme (or 3 teaspoons of dried thyme)
• 1 tablespoon of butter
• 1 tablespoon of browning
  
• 2 tablespoons of Halal soy sauce (La Choy)
  
• 2 cups of water

Cooking

1. Mix the lime juice in a bowl with hot water and wash the fish in the mixture
2. Remove the fish from the water, pat dry and rub with the salt and pepper.
3. Leave to marinate for 1 hour.
4. Chop the onion, scallion, hot pepper, sweet pepper, garlic and tomatoes in to small pieces, grate the ginger and mix the flour in 1/4 cup of water.
5. Gently fry both sides of each fish fillet until it has sealed
6. Remove the fish and drain off the oil.
7. Melt the butter in the saucepan and fry the onion, scallion, hot pepper, sweet pepper, garlic, tomatoes and thyme for three minutes
8. Add the water, soy sauce and browning and simmer for five minutes.
9. Stir the flour/water mixture in to the stew then add the fish.
10. Simmer for five minutes, occasionally stirring gently.
11. Serve with rice and peas