Brown Stewed Snapper

By Chef Ricardo Allen

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​Ingredients 

• 500g snapper whole or fillet
• 30g onion
• 25g spring onion
• 10g thyme
• 15g carrot

• 3g scotch bonnet 
• 35g dark soy 
• 20g tomato 
• 1g salt 
• 10g vegetable oil 
• 4g whole pimento 
• 8g unsalted butter ​

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Directions

• Clean & wash fish 
  
• Properly dry fish and add half the amount of salt.
  
• In a saute pot add 10g vegetable oil and lightly fry the fish just to get a little color on each side.
  
• Take the fish from the oil and add all the remaining ingredients and saute
  
• Remove fish
  
•  Add 150g of water and let simmer for 5 minutes
  
• Put the fish back to the pot and cook for 10 minute

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Your fish is ready to serve. Enjoy.