Lunch & Dinner
Jamaican Brown Stew Fish – Braised Snapper in Rich Gravy
Original name: Brown Stew Fish (Braised Fish in Brown Gravy)
About this dish
A soul-warming Jamaican classic where snapper is simmered in a thick, savory-sweet brown gravy with bell peppers, onions, and scotch bonnet. The fish is first seasoned then fried or seared, then braised until tender, soaking up all the flavors.
This recipe brings the taste of the islands to your kitchen, riding the rhythm of patience and love.
Ingredients
UK and US measurements are both included for every recipe.
red snapper
protein1 kg (about 2 whole fish)
Imperial measurement: 2 lb (about 2 whole fish)
lime
fruit1
garlic
herb4 cloves
fresh thyme
herb4 sprigs
allspice berries
spice1 teaspoon
Imperial measurement: 1 tsp
salt
seasoningto taste
black pepper
spiceto taste
Scotch bonnet pepper
other1/2 pepper (or to taste)
vegetable oil
fat250 ml (about 1 cup)
Imperial measurement: 1 cup
onion
vegetable1 large
red bell pepper
vegetable1/2
green bell pepper
vegetable1/2
carrot
vegetable1 medium
tomato
vegetable1 large
dark soy sauce
seasoning2 tablespoons
Imperial measurement: 2 tbsp
browning sauce
seasoning1 tablespoon
Imperial measurement: 1 tbsp
ketchup
seasoning2 tablespoons
Imperial measurement: 2 tbsp
water
liquid500 ml (about 2 cups)
Imperial measurement: 2 cups
cornstarch
other1 tablespoon mixed with 2 tbsp water
Imperial measurement: 1 tbsp mixed with 2 tbsp water
Method
Clean and Season the Fish
15 minsScale and gut the snapper if not already done. Cut slashes on both sides. Rub with lime juice, then wash. Pat dry. Season with salt, pepper, crushed garlic, thyme leaves, allspice, and sliced scotch bonnet. Let rest 10 minutes.
Fry the Fish
10 minsHeat oil in a large skillet. Fry fish until golden on both sides, about 4-5 minutes per side. Remove and set aside.
Sauté Vegetables
3 minsIn same pan, remove most oil leaving about 2 tablespoons. Add sliced onions, bell peppers, carrots, and tomatoes. Sauté until softened, about 3 minutes.
Build the Gravy
2 minsAdd soy sauce, browning sauce, ketchup, and water. Stir, scraping up any bits. Add the scotch bonnet (whole or half). Bring to a simmer.
Braise the Fish
12 minsReturn fish to skillet. Spoon gravy over. Reduce heat, cover, and simmer 10 minutes, turning once. Gravy should thicken.
Thicken (Optional)
1 minsIf thicker gravy desired, stir cornstarch slurry and cook 1 minute more.
Equipment
- large skillet
- spatula
- cutting board
- knife
- bowl
Nutrition facts
Tips
- Let the fish rest with the lime for a full 10 minutes to really tenderize and remove any strong notes.
- Scotch bonnet is brave don’t break it in if you don’t know her strength— use half and remove before serving if cautious.
- The same rhythm works for any firm fish like kingfish or mackerel.
Serving suggestions
- Serve hot with white rice, festival bread, or boiled green bananas. Spoon extra gravy over the rice—it's meant to mingle.
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Recipe by
Andre Sinclair
Specialises in Jamaican cuisineAndre is a jerk pitmaster who doesn't believe in recipes. 'Feel the heat, man', he says.
Describe yourself in three words: Chill, philosophical, speaks in riddles.