Jamaican Brown Stew Fish with Bammy, Festival, and Steamed Vegetables

Rub the fish fillets with lime juice, salt, and black pepper. Let them sit for 10 minutes while you prep the other ingredients.

Lightly dust the fish fillets with flour, shaking off excess.

Heat half of the vegetable oil in a large skillet over medium-high heat. Add the fish fillets in a single batch and fry until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.

In the same skillet, add the remaining oil. Sauté the onion, green bell pepper, scotch bonnet, thyme, garlic, and ginger until fragrant and the onion is translucent, about 5 minutes.

Stir in tomato paste, allspice, soy sauce, and brown sugar. Cook for 1 minute, then pour in water. Bring to a simmer and let cook for 5 minutes.

Return the fried fish to the skillet, nestling it into the sauce. Spoon some sauce over the fish and let it simmer gently, uncovered, for 10 minutes, until the fish is cooked through and the flavors meld.

While the fish simmers, bring a pot of water to a boil. Steam the carrots and bok choy for 5 minutes, then add the red bell pepper and steam for another 2-3 minutes until tender-crisp. Drain and keep warm.

If using store-bought bammy, slice into 1/2-inch thick pieces. Heat a skillet with a little oil and fry each piece until golden brown and crispy on both sides, about 2 minutes per side. Keep warm.

In a bowl, mix cornmeal, flour, baking powder, sugar, and salt. Add water and stir to form a soft dough. Shape into small cylindrical pieces. Fry in hot oil until golden brown and cooked through, about 3-4 minutes, turning often. Drain on paper towels.

Plate the brown stew fish with a generous spoonful of sauce, alongside the steamed vegetables, bammy, and festival. Enjoy hot.