Brown Stew Fish
- 1 whole snapper
- 1/2 onion, cut in rings
- 1 Scotch bonnet pepper, left whole
- 1 sprig thyme
- 1/2 cup water
- 1/4 cup olive oil
- 3 tablespoons fish and meat sauce
- 1 tomato, diced
- Salt and freshly ground black pepper
Heat a deep-fryer to 350 degrees F.
Deep-fry the whole snapper until lightly brown, approximately 4 minutes.
Saute the onion, pepper, thyme, 1/2 cup water and 1/4 cup of oil in a large saute pan, for about 2 minutes. Add fish sauce and the fried fish. Simmer for 5 minutes, then add the tomato, and let simmer for 1 minute. Season with salt and pepper, to taste, and place on a serving platter.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Barbara Renfro, chef at Jamaica Gates in Arlington, TX