Brown Stew King Fish

Omg, this Crispy brown stew king fish taste so good along side some Jerusalem rice and peas, steam Pak choy & fry ripe plantains. This is a great meal to share with family and friends during any holiday seasons. Here on the beautiful island of Jamaica we have a lot of freshly catch seafood, fresh herbs and spices to make everything taste extra nice. On the island of Jamaica in every house on a Sunday, 98% of Jamaicans cook rice and peas and whatever entrée they feel to eat on that day.

I will share this amazing recipe with you, so please give it a try and tell me what you think, omg.

Ingredients

6 pieces of slice king fish

6 lady fingers/okra, slice

1 scotch bonnet pepper, chopped

2 cloves garlic, crushed

2 scallion stalks, Julian

2 tbsp. tomato ketchup

1 large tomato, chopped

1/4 oz. soya sauce

1/4 oz. browning

small pieces ginger, crushed

1 oz. lime juices

1 large onion, chopped

1 green bell pepper, seeded chopped

1 pinch of thyme

1/3 cup flour

2 tbsp. corn starch

1/2 cup vegetable oil

1/2 cups water

1 tbsp. black pepper

2 tbsp. sea salt

METHODS

1 Wash the fish in lime juice/water solution

2 Dry the fish with paper towel and season with salt and black pepper. Mix flour and corn starch together.

3 Heat oil in a skillet on high heat for 1 minute, then turn heat on medium.

4 Coat fish in flour mixture and carefully places fish into the oil into the skillet. Pan fry fish until golden brown.

5 Remove fish from skillet, and drain fish on paper towel

6 Discarded the oil and replace with fresh oil, Sautee the garlic, okra, onions, scotch bonnet pepper and ginger all together and cook for a minute.

7 Add water, tomato ketchup, soya sauce, browning, scallion, thyme, tomatoes and bell peppers.

8 Cover and cook for 4-5 minutes, add salt and black pepper to taste and then add fish to stew and simmer for 3 - 4 minutes.

9 Served with rice and peas, fry ripe plantains and steam Pak choy.

Garnish with scallion, slice orange wedge & parsley