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1
Wash the fish in a lime juice/water solution.
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2
Dry the fish with a paper hand towel or cloth to remove all the juice and water; this will stop any potential hot splashes from the hot oil in the skillet, when the fish in placed into the hot oil later on.
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3
Rub a pinch of salt and pepper on each piece of fish.
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4
Heat the oil in the skillet on high for 2 minutes or so, then turn the heat to medium.
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5
Carefully place fish into the oil in the skillet.
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6
Pan-fry fish until golden brown.
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7
During the frying process, do not move the fish around in the skillet because this will cause the pieces of fish to break into small pieces.
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8
Its Jamaican Brown Stew Fish you're making, not fish salad.
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9
Remove fish from skillet.
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10
Discard the oil and replace with fresh oil.
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11
Saute the onions, garlic and green bell peppers together.
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12
Cover the pot for 1 minute, while the vegetables sizzle.
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13
Next add water to the vegetables and allow the vegetables to cook for another five minutes.
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14
Now add the ginger root, mushroom soy sauce, scotch bonnet pepper, thyme and browning.
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15
Cover the pot and cook for 5 minutes, add salt to taste and then add fish to stew and simmer for 3 minutes.
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16
Serve with dumplings, or rice & peas, or white rice, or pasta, yam & banana, or bread.
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17
Option 1: You can use a little white wine in the stew too- just before you add the browning and soy sauce to the pot.
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18
Option 2: You can add bread crumbs to the stew for extra thickness.
