Brown stew fish

Brown stew fish

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
360g red snapper or sea bass fillets, skin on
1 onion, finely sliced
3 spring onions, finely sliced
3 garlic cloves, finely chopped
2.5cm ginger, finely chopped
3 sprigs thyme
1 large vine tomato, sliced
1 yellow pepper, finely sliced
1 lime, juiced
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
2 tablespoons vegetable oil

Method

  1. Place all the ingredients, except the oil, in a large bowl and gently mix to coat the fish in the vegetables. Cover and refrigerate for 1 hour. Remove the fish from the vegetables, reserving them for later.
  2. Heat 1 tablespoon of the oil in a large frying pan, add the fish and fry for 2 minutes on each side until just cooked through. Transfer to a plate.
  3. Add the remaining oil to the pan, then add the reserved vegetables and stir-fry for 5-6 minutes on a high heat. Add 100ml water, cover and cook for a further 5 minutes. Return the fish to the pan and cook with the vegetables for 2 minutes. Season and serve hot with white rice.
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