Brown Stewed Fish

Content… What Is It? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Fabulous Fish Dishes to Try

What Is Jamaican Brown Stew Fish?

Brown stewed fish cooks up just like brown stew chicken. First, you fry the fish in oil, then cook it down in a yard-style gravy loaded with scrumptious spices and Jamaican browning sauce. So good that even people who “don’t like fish” will be coming back for seconds (true story). 😜

Recipe Ingredients

1. Fish – I used fresh red snapper for this dish. But honestly, any fish that can hold up to frying and simmering in gravy will work well for this. 
2. Oil – You’ll need a little oil to fry the fish. A few tablespoons of canola will do the trick.
3. Fish Marinade – A little bouillon powder, ginger, garlic, salt, white pepper, thyme, paprika, and green onions make for a tasty marinade for the fish.
4. Brown Stew Ingredients – Onions, garlic, thyme, hot sauce, paprika, allspice, sugar, browning sauce, ketchup, bell peppers, and chicken broth make a saucy gravy that hits the spot.

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

1. You can use so many types of fish for this recipe, including tilapia, cod, haddock, and catfish.
2. A lot of people enjoy okra in brown stew dishes. It tastes great with fish, too, so feel free to add it!
3. Not a fan of spicy foods? Simply leave out the scotch bonnet pepper and hot sauce for a mild but still delicious dish.

Tips and Tricks

1. Washing the fish with a mix of lemon or lime juice and vinegar reduces the fishy smell before and during cooking. Just pat the fish dry before frying. 
2. Be thorough when seasoning the fish. I like to use my hands to ensure the seasoning gets all over, including in the slashes you make on the side of the fish. More seasoning equals more flavor. 😋
3. Go easy on the browning sauce at first. Different brands have different concentrations; the same goes for homemade browning sauce. The brown stew fish can taste a bit bitter if you overdo it. So add the lesser amount first, give it a taste test, then add more if needed.
4. If you prefer a thicker brown sauce, simmer the stew for a few minutes longer or add a cornstarch slurry (equal parts water and cornstarch).

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

1. Jamaican Ackee and Saltfish
2. Saltfish Fritters
3. Southern Fried Catfish
4. Jamaican Escovitch Fish
5. Curry Fish