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Jamaican Brown Stew Fish
Wash fish with vinegar and water. Use a paper towel to dry the fish. Season the fish with salt and pepper according to taste. Take a heavy-based pan and add half an inch of oil and dry fish until both sides are brown. Again use a paper towel to seep out the extra oil from the fish. Reserve it. Sauté the onions in a deep pan with less oil, and add thyme, green onion, garlic and bell pepper. . . .
Prep Time: 00:30
Cook Time: 00:45
2 medium red snapper, whole
oil for frying
1 medium onion, sliced
2 stalks green onions
2 / bell pepper, sliced
2 organic garlic cloves
2 tablespoons flour
2 / cups water
4 / cup light or low sodium soy sauce
4 / cup ketchup
2 / cup sweet and sour sauce
2 sprigs thyme
3 tablespoons vinegar
salt to taste
ground black pepper
2 tablespoons ta’s original seasoning
1Wash fish with vinegar and water.
2Use a paper towel to dry the fish.
3Season the fish with salt and pepper according to taste.
4Take a heavy-based pan and add half an inch of oil and dry fish until both sides are brown.
5Again use a paper towel to seep out the extra oil from the fish. Reserve it.
6Sauté the onions in a deep pan with less oil, and add thyme, green onion, garlic and bell pepper.
7Add the flour and cook until brown.
8Now add soy sauce, water, ketchup, sour and sweet sauce and vinegar.
9Soak the fish in the sauce and cook for 15 minutes more. Sprinkle salt and pepper if needed.
10Serve with rice.
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