deelady
Executive Chef
Jamaican Brown Stew Fish 2 lbs fish filets (catfish)
1 medium onion sliced,
3-4 stalks green onion chopped
1 jalapeno chopped (or habenero for the hot heads)
4 small tomatoes blended coarsely or diced
1 heaping teaspoons fresh grated ginger
garlic powder to taste
Thyme (1 tsp if dried, 1 sprig if fresh)
salt pepper to taste
maggi cube
red pepper to taste
1 tablespoon browning sauce,
1 tablespoon soy sauce
juice 1/2 lemon or 2 limes
flour to thicken
2 1/2 cup water
oil to coat pan
1 heaping tablespoon butter
In large non-stick pan heat oil, season fish with favorite Cajun spices , or just salt and pepper if desired. Fry fish in oil until cooked through and slightly golden. Drain fish on paper towels, set aside.
In large pot Fry sliced onions, tomatoes, jalapeno, ginger, garlic powder, and thyme, in about half of oil from fish until water begins to evaporate from tomatoes and onions are soft. Add water, browning sauce, soy sauce, maggi cube, lemon juice, red pepper, butter, and flour paste to thicken. Bring to boil. Adjust seasoning to taste at this point. Add ketchup if too bitter, water if too salty, salt or another maggi cube if too bland. Add green onion. Lower heat, cut fish to about size of your palm if not a bit larger, add to stew. Simmer about 15-20 minutes on low. Serve over white rice with fried plantains on side.
