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Country: Saint Lucia
INGREDIENTS:
2 whole red bream or large snapper prepared and cut into 1 inch pieces
2 tbsp spice seasoning
2 tbsp malt vinegar
flour, for dusting
oil, for frying
For Sauce:
2 tbsp vegetable oil
1 tbsp butter
1 onion, finely chopped
10oz fresh tomatoes, peeled and finely dhopped
2 garlic cloves, crushed
2 thyme springs
2 1/2 cups fish stock or water
1/2 tsp cinnamon
1 hot chilli pepper, chopped
8oz green and red pepper, finely chopped
salt
oregano springs, to garnish
METHOD / DIRECTIONS:
Sprinkle the fish with the spice seasoning and vinegar, turning to coat. Set aside to marinate for at least 2 hours. When ready to cook, place a little flour on a large plate and coat with fish pieces, shaking off any excess pieces. Heat a little oil in a large frying pan and fry the fish pieces for about 5 minutes until golden brown, then set aside to finish cooking in the sauce. To make the sauce, heat the oil & butter in a large pan and stir-fry the onion for 5 minutes. Add tomatoes, garlic, and thyme, stir well and simmer for 5 minutes. Stir in stock or water, cinnamon and hot pepper. Add the fish pieces and the chopped peppers. Simmer until the fish is cooked through, and the stock has reduced to a thick sauce. Adjust the seasoning with salt. Serve hot, garnish with oregano.
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