In this version of stewed fish, a firm of your choice fish is marinated with blended fresh herbs and garlic. After marinating, the fish is then floured and fried until golden brown. After frying, the fish is simmered in a fragrant tomato based sauce made using ketchup, green seasoning, carrot, tomatoes, ochro(optional), herbs including thyme, scallion and Caribbean seasoning peppers. If you do not wish to use ketchup, replace with ample diced tomatoes. The burning of the sugar is also optional and can be skipped for a more delicate and simple flavour profile.
Wash fish quickly using the juice of 1 lemon squeezed into a bowl of cold water, to remove freshness. Drain and pat dry with paper towels.
Place fish in a bowl or resealable bag and season with green seasoning, salt and pepper. Marinate for a few hours or overnight in the fridge.
When ready to fry, bring fish to room temperature. Heat 1 inch oil in a 12 inch skillet over medium heat. Lightly dust fish with flour, shaking off excess, and fry until golden brown on both sides, about 4-5 mins per side. Do not overcrowd pan and save the marinade from the bowl/bag. Remove fried fish to a paper towel lined tray or place on a rack over a sheet pan to drain excess oil.
Heat oil in a separate heavy bottomed pot over medium heat. If you wish to use the same pot, once the oil is cool, pour out oil leaving 4 tbs.
Optional Step: Add brown sugar and allow it to bubble, froth, darken(not black) and expand.
Add ketchup, green seasoning, carrot, onion, hot pepper, parsley, bell pepper, tomatoes, salt and black pepper and cook for 3-5 mins, stirring.
Add 3 cups hot water (or enough to cover fish), thyme sprigs, ochroes and reserved marinade. Bring to boil, reduce heat and simmer for 5 mins. Taste and season with more salt and pepper as required.
Add fried fish, bring to a simmer and cover pot. Do not stir fish, using a spoon occasionally pour sauce over fish. If the sauce is not enough, add more hot water and continue to mix using a pouring motion to baste the fish. Simmer for 5-7 minutes until the sauce thickens slightly.
Video
Notes
This is a family favourite which is usually accompanied by freshly steamed jasmine rice, boiled ground provisions or dumplings.This hearty stew can be made with any firm flesh fish such as king fish, croaker, red snapper or halibut.