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Ingredients
2 pounds whole red snapper about 2-3 fish or any white fish – cleaned and scaled
Salt and pepper or any seasoning of choice
1 lime or lemon
½ cup vegetable oil or more as needed
1 bay leaf
1 teaspoon minced garlic about 2 garlic cloves
½ teaspoon ginger
1 yellow medium onion thinly sliced
1 medium carrot Julienne
½ red bell pepper thinly sliced
½ yellow bell pepper thinly sliced
2 sprigs thyme
1 Scotch bonnet pepper pierced or replace with ½ teaspoon cayenne pepper
½ teaspoon Jamaican all spice
1- tablespoon sugar
1 teaspoon Worcestershire sauce
¾ cup malt vinegar sub red wine vinegar
Freshly ground white pepper
Instructions
- Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favourite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
- In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
- Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
- Then add onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix and adjust salt and pepper according to preference. Let it simmer for about 2 more minutes. (ImmaculateBites)
