If you’ve tried brown stew chicken and loved it, this is your sign to give brown stewed fish a try. It’s a popular dish in Jamaica for good reason. The fish seasonings make for some incredible depth of flavor. 🤤 Plus, who’s not a fan of one-pan dishes? This meal is hearty, delightful, and comes together in a single pan. You may want to serve it with some rice, but there’s no need to get fancy. Even plain white rice out of the rice cooker tastes incredible with some of that lovely brown gravy drizzled on top.
Recipe Ingredients
How to Make Brown Stewed Fish
Marinate the Fish
Wash the fish thoroughly, drain excess water, and dry the fish with a paper towel. Cut the fish up into pieces. If using whole, make three diagonal slashes on each side of the fish, all the way to the bone. Then squeeze a lemon all over it. Season with the fish bouillon powder, ginger, garlic, salt, white pepper, thyme, paprika, and green onions. Thoroughly rub the fish with a spoon or hands until it’s well coated, cover tightly, and set aside in the fridge. Marinate for about an hour or overnight if possible. (Photos 1-2)
Cook the Fish
Heat Pan – When ready to cook, remove excess marinade from the fish and reserve for later. Heat a large pan with the oil. Fry – Add the fish and fry for 4-5 minutes or until golden brown. Then, remove it and place it on a plate. Drain excess oil from the pan, leaving behind 2-3 tablespoons. (Photo 3) Gravy – In the same pan, add onions, garlic, thyme, hot sauce, paprika, allspice, sugar, browning sauce, ketchup, bell peppers, and salt. Stir for a couple of minutes until the onions are translucent. Then, add the reserved fish marinade. (Photos 4-6) Deglaze the pan with the broth or water. Bring to a boil and return the browned fish to the pan. (Photo 7) Cook – Cover and cook for about 10 minutes or until the fish cooks through and the sauce thickens slightly. Adjust for salt, pepper, and consistency with more broth or water as you cook. Serve – Turn off the stove, remove it, and serve with your favorite rice recipe. (Photo 8)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Feel free to make brown stew fish a day ahead of time. Let it cool, then refrigerate your deliciousness in an airtight container until ready to serve. Then reheat it in a skillet or the microwave.
Serving and Storage Instructions
Serve brown stewed fish with your favorite rice dish. (And be sure to drizzle some sauce on the rice, too!) Store leftover brown stewed fish appropriately in the refrigerator for up to 3 days or freezer for 2-3 months. Reheat cooked fish in a pan over medium heat, adding a tablespoon or two of water or broth to prevent drying. Or zap the fish in the microwave for 1-2 minutes, covered, until warmed through.
What Goes With Brown Stewed Fish
You guessed it. Rice! Steamy basmati rice is a great choice, but you could take the Caribbean theme even further with some coconut rice or Jamaican rice and peas. Round out the meal perfectly with a cold glass of mango lemonade. 🍹
More Fabulous Fish Dishes to Try
