Stew fish is one of the most common ways of enjoying fish in Trinidad and Tobago. Other ways include curry, grilled, fried or baked but I personally love stew fish especially with rice and a chow on the side. Many people actually also have stew fish with some provisions.

There are so many different types of fish out there but for stew and curry I prefer king fish or even carite as they tend to be firm so they will not fall apart easily especially as this recipe involves the fish being placed in the sauce.

I cook stew fish a little differently from the norm. I include sweet peppers, carrots and onion chunks in my recipe. I guess in a way it’s a mix a Trini and slight Asian style as I also include a touch of of sesame oil and soy sauce. My inspiration came from pepper shrimp that comes with these veggies.

Sooo….here goes!

INGREDIENTS:

• 1 lb king fish (slices)
• 1 small onion cut into chunks
• 1 small sweet pepper
• 1 small carrot sliced
• 3 cloves grated garlic
• 3 chadon beni leaves
• 1 pimento chopped
• 2 tomatoes chopped
• 1 tsp sesame oil
• 1 tbsp low sodium soy sauce
• 1 tsp JGM Products paprika
• 1/2 tsp JGM Products cayenne pepper
• 1 tsp JGM Products all purpose seasoning
• 2 tbsp ketchup
• 2 tsp tomato paste
• 1 cup water
• oil for frying

METHOD:

1. Season fish slices with paprika, all purpose seasoning and cayenne pepper. Set aside to marinate for roughly 1 hour.
2. Heat oil in pan over medium heat.
3. Add fish slices and cook on each side until golden brown (approx 2-3 mins each side depending on the thickness of the slices)
4. Set fried fish slices aside.
5. Let the oil cool and empty most of it, leaving just enough to prepare the sauce ( approximately 2 tbsp)
6. Reheat the oil and add the chopped pimento, garlic, chadon beni, onions, carrots, tomatoes, sweet peppers and onions.
7. Cover the skillet and cook until the carrots are tender (You can add 1/4 cup of water to prevent sticking)
8. Remove lid and add sesame oil, soy sauce, tomato paste, ketchup and the remaining water.
9. Cover the skillet and leave on low-medium heat for approximately 2 mins.
10. Remove from the heat and add the fried fish slices. Ensure all are covered with the sauce.
11. Set aside for about half hour to allow the sauce and fish flavours to combine.
12. Serve with some hot rice.
13. TIME TO EAT! 🙂

You can view the cooking video here: https://www.youtube.com/watch?v=SP77lqmQNf8