![]() ![]() ![]() Once the fish is cooked, remove the thyme sprigs and Scotch bonnet halves, serve alongside rice and peas. Add in the okra as well as fried fish and simmer on medium heat for 10 minutes flipping the fish halfway through. Cook over medium heat bring to a boil, then simmer until potatoes and carrots are done, about 45 minutes. Saute until softened, approximately 5-7 minutes.Īdd in the Worcestershire sauce, browning sauce, brown sugar, water and bring to a boil, adjust seasoning with kosher salt and black pepper. Layer the fish, then the onion, then a layer of potatoes, then 1/2 of the corn and next, 1/2 of the carrots and the okra. Add in the sliced onions, sliced bell peppers, Scotch bonnet halves, diced tomatoes and thyme sprigs. Begin frying the floured fish until golden brown approximately 3 minutes per side and remove from the pan.ĭrain off the frying oil leaving 2 tablespoons behind. Heat the vegetable oil in a wide shallow pan until it reaches approximately 350☏. Dust each fish in flour, shaking off any excess. Gently fry both sides of each fish fillet until it has sealed Remove the fish and drain off. 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. Once the fish has marinated for 1 hour, remove from the fridge and shake off any excess marinade. Remove the fish from the water, pat dry and rub with the salt and pepper. Cover with lid and let sit until ready to serve. Turn off heat and allow to sit for 15 minutes, fluff with a fork and add in chopped cilantro. Bring to a boil, cover and return to a simmer and cook for 25 minutes or until rice is cooked. Prepare the rice: in a pot combine the coconut juice, rinsed white rice, drained pigeon peas, kosher salt, thyme sprigs and butter. Rub all over the outside and inside of each fish, cover and allow fish to marinade in the fridge for 1 hour. For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Prepare the marinade: in a mixing bowl combine the minced garlic cloves, grated ginger, chopped parsley, kosher salt and allspice. Score the filet sides of each snapper, cutting just until the knife begins to touch bone. Jamaican Brown Stew Fish With Rice and Peas 8 Steps Explore Fish Stew With Okra with all the useful information below including suggestions, reviews, top brands, and related recipes. ![]()
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