- 2 pounds whole red snapper, cleaned and scaled
- 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
- 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.
Chef Bren Herrera , escovitch , Jamaican food recipes , New Soul Kitchen , red snapper , Seafood recipes
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