Ingredients
The following ingredients have 4 Servings
- 2 pounds whole red snapper (about 2-3 fish or any white fish – cleaned and scaled.)
- Salt and pepper or any seasoning of choice
- 1 lime or lemon
- ½ cup vegetable oil or more as needed
- 1 bay leaf
- 1 teaspoon minced garlic (about 2 garlic cloves)
- ½ teaspoon ginger
- 1 yellow medium onion (thinly sliced)
- 1 medium carrot Julienne
- ½ red bell pepper (thinly sliced)
- ½ yellow bell pepper (thinly sliced)
- 2 sprigs thyme
- 1 Scotch bonnet pepper (pierced or replace with ½ teaspoon cayenne pepper)
- ½ teaspoon Jamaican all spice
- 1- tablespoon sugar
- 1 teaspoon Worcestershire sauce
- ¾ cup malt vinegar (sub red wine vinegar)
- Freshly ground white pepper
Instruction
- Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
- In 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 leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
- Then add onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
- Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.