Brown Stewed Fish

Ingredients

• 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)
• 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))

Steps

1. 1

   Wash the fish thoroughly, drain excess water, and dry the fish with a paper towel.

2. 2

   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.

3. 3

   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).

4. 4

   When ready to cook, remove excess marinade from the fish and reserve for later. Heat a large pan and add the oil.

5. 5

   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.

6. 6

   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.

7. 7

   Deglaze the pan with the broth or water. Bring to a boil and add the brown fish back to the pan.

8. 8

   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.

9. 9

   Turn off the stove, remove the stew, and serve it with your favorite rice recipe.