Salt and pepper, to taste or about 2 teaspoons combined
Juice from 1 lemon
½ cup vegetable oil
2-3 bay leaves
4 garlic cloves, sliced or minced
1 ½ teaspoons coriander, ground
½ teaspoon fresh ginger
1 medium yellow onion, julienne
1 medium carrot, julienne
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 sprigs thyme
1 Scotch bonnet pepper, deseeded and thinly sliced
1 tablespoon raw sugar
3-4 tablespoons worcestershire sauce
¾ cup malt vinegar sub red wine vinegar
Freshly ground white pepper
Instructions
Rinse fish; squeeze lemon all over fish and season with salt and pepper.
Cover and set aside, over ice, until ready to cook.
In a 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 leaves, garlic, ginger and coriander and sautée for one minute making sure the garlic does not burn.
Add onion, bell peppers, carrots, thyme, scotch bonnet, sugar, worcestershire sauce, and vinegar and continue stirring for about 3-4 minutes. Mix and adjust salt and pepper, if needed. Let cook for about 2 more minutes.
Serve over fish and smother with the sauce. Serve with arroz congri.
