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Submitted by:
Deelady
Landlubber
Country: Jamaica
INGREDIENTS:
- 2 lbs fish filets (I like catfish)
- 1 medium onion sliced
- 3-4 stalks green onion chopped
- 1-2 jalapeno chopped (or habenero for the hot heads)
- 4 small tomatoes blended coarsely or diced
- 1 heaping teaspoon 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
METHOD / DIRECTIONS:
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 more tomato if too bitter, water if too salty, salt or another maggi cube if too bland. Add chopped green onion. Lower heat, cut fish in pieces 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.
RECIPE NOTES:
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