Time: 30 minute(s)
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Serves 4
This is a traditional Jamaican recipe for a classic stew of fish in a tomato-based stock with soy sauce, lime juice, vegetables and chillies that’s coloured dark with gravy browning.
1. Season the fish with a little jerk seasoning then heat a little olive oil in a pan and fry the fish until cooked through and golden (time will depend on the thickness of the fillets).
2. Drain on kitchen towels and set aside.
3. In the meantime, add a little oil to a large pot (use any oil left over from the fish) and use to fry the onions, tomatoes, chillies, ginger, garlic powder and thyme until the liquid has begun to evaporate and the onions and tomatoes are soft.
4. Stir in the water, gravy browning, soy sauce, Maggi cube, lime juice and chilli.
5. Bring to a boil then mix together the flour and butter until smooth then add this mixture a little at a time to the stock, whisking to combine.
6. Adjust the seasoning to taste then add the spring onion.
7. Lower the heat to a simmer, cut the fish into pieces about 4cm across and add to the stew.
8. Simmer gently for about 15 minutes over low heat.
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