Jamaican Stewed Fish
Experience the vibrant flavors of the Caribbean with this authentic Jamaican Stewed Fish recipe, a tantalizing blend of fresh whole snapper simmered in a rich, flavorful sauce bursting with island spices and aromatics. Marinated with a zesty mix of lime, all-purpose seasoning, and thyme, the lightly fried fish is paired with a medley of sautéed vegetables, creamy coconut milk, and a hint of heat from scotch bonnet pepper. The sauce, thickened with tomatoes and kissed with a touch of ketchup, envelopes the fish in layers of savory, tangy, and slightly spicy notes that will transport your taste buds straight to the heart of Jamaica. Perfectly paired with steamed rice or fried dumplings, this one-pot dish is not only irresistibly delicious but also a comforting slice of island tradition, ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 2 pieces whole snapper (cleaned and scaled)
- 1 piece lime or lemon
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon all-purpose seasoning
- 3 stalks scallion (green onion), chopped
- 4 sprigs thyme sprigs
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 large onion, sliced
- 1 large bell pepper (red, green, or yellow), sliced
- 1 piece scotch bonnet pepper (optional), finely chopped
- 3 medium tomato, chopped
- 1 large carrot, julienned
- 1 cup fish or chicken stock
- 1 cup coconut milk
- 2 tablespoons ketchup
- 3 tablespoons vegetable oil
- 1 cup water
- 2 tablespoons vinegar (to rinse the fish)
Instructions
Begin by cleaning the fish thoroughly using the lime or lemon and vinegar. Rinse under cold water and pat dry with a paper towel.
Rub the fish inside and out with salt, black pepper, and all-purpose seasoning. Let it marinate for 10 minutes.
In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
Fry the fish for about 2-3 minutes on each side or until lightly golden. Remove and set aside.
In the same skillet, sauté the onion, garlic, ginger, bell pepper, carrots, and scotch bonnet pepper (if using) for about 3 minutes until softened and fragrant.
Add the chopped tomatoes, scallion, and thyme sprigs to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
Pour in the fish stock, coconut milk, water, and ketchup. Stir to combine.
Bring the mixture to a simmer and let it cook for 5 minutes until the sauce begins to thicken. Taste and adjust the seasoning with more salt or black pepper if needed.
Carefully place the fried fish back into the skillet, spooning the sauce over the top of the fish.
Cover the skillet and let the fish simmer in the sauce for 10-15 minutes over low heat, ensuring it is fully cooked and tender.
Serve hot with steamed white rice, fried dumplings, or roasted breadfruit for a traditional Jamaican meal.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 13.1 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 161 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
