Fish is a popular type of seafood all over the world, but in Jamaica, as always we do things a little different. Check out this sumptuous recipe for Coconut Cream Stew Fish below.
Preparation time: 10m
Cooking time: 15m
For 4 people ()
- 1 1/2 pounds Snapper, cutlets
- 1/4 cup White Vinegar
- 4 cups water
- 1 teaspoon Black Pepper
- 1 teaspoon salt
- 1 cup Vegetable Oil
- 3 cloves garlic, minced
- 1 teaspoon scotch bonnet pepper, chopped
- 2 stalks escallion, chopped
- 1 medium onion, chopped
- 1/2 cup carrot, diced
- 4 whole okras, sliced
- 1/2 cup tomato, diced
- 1/2 cup sweet pepper, diced
- 1 can Coconut Milk
- 1 tablespoon soy sauce
Clean and wash fish in a mixture of Vinegar and water. Pat dry.
Season fish with Black Pepper and salt.
Reserve 2 Tablespoons of the Vegetable Oil and use remainder to fry fish until lightly browned on both sides.
Remove from oil and drain fish on absorbent paper. Set aside.TO MAKE CREAM SAUCE:
Heat the reserved Vegetable Oil in a large sauce pan and saute the garlic, scotch bonnet pepper, escallion, onion, carrots, okra, tomato and sweet peppers.
Pour in the Coconut Milk, stir and bring to a boil. Add the soy sauce and continue stirring, simmer for 5 minutes.
Place fish in the coconut sauce and spoon sauce over the cutlets. Cover and allow to simmer for approximately 2-5 minutes.TO SERVE:Serve with rice and peas and a garden salad.
What do you think of this recipe? Give it a try and let us know how much you enjoyed it in the comments below.
via Grace Foods
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