Jamaican dishes are full of complex flavors, and my Brown Stew Porgy Fish is no exception. Don’t be put off by the number of ingredients; it’s simpler than you think. Jamaicans take pride in preserving the traditional food culture and practices.
This traditional recipe has several variations. Despite minor changes in the ingredients, the flavor will remain prominent. This porgy fish dish will go well with any of the following sides:
Renz in her blog showcases 17 Caribbean Side Dishes that she claims will turn any meal into a feast.
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If you do not own a Gourmia Air Fryer, here are my links for your shopping convenience.
Jamaican Style Brown Stewed Porgy Fish
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Easy Brown Stewed Snapper & Porgy Fish
Jamaican Style Brown Stewed Porgy Fish Recipe.
- Aluminum Pot
- Cutting Board
- Garlic Press
- Mixing Bowl
- 5 lbs 4 Whole Fish (Snapper + Porgies)
- 4 tbsp. Complete Seasoning
- 3 tbsp. Black Pepper
- 3 tsp. Salt
- ½ cup All-Purpose Flour
- 2 tsp. Smoked Paprika
- 1 tsp. Salt
All In The Brown Stewed Sauce
- 2 medium Onion, sliced
- 4 cloves Garlic
- 2 medium Romain Tomatoes
- 1 sprig Fresh Thyme
- 2 stalks Scallion (green onions),
- 1 small Scotch Bonnet Pepper
- 2 tbsp Pimento Seeds
- 1 medium Green Sweet Pepper, sliced
- ¼ cup Olive Oil
- ½ cup White Cane Vinegar
- 1 medium Carrot, julienne
- 2 tbsp Ginger, grated
- ¼ cup Tomato Ketchup
- 1 cup Water
Prepare The seasoning.
- On a cutting board, cut the onions into rings about ½ inch thick with a knife. (b) Cut the scallion into 1-inch pieces.(c) Crushed garlic cloves with a garlic press. (d) Cut the tomatoes into cubes and the sweet pepper into 1-inch strips.(e) Julienne the carrots and half the scotch bonnet pepper. Grate the ginger with a grater or a blender.
Let's Prepare The Fish
- These fish were purchased from my neighborhood fish market. Inflation has driven up the cost of fish and seafood. Any type of fish can be stewed. However, in my experience, fish with bones have more flavor than boneless fillet fish.
- In this recipe, I use three porgies and one snapper fish. Snapper fish is widely used in Jamaican cuisine. Both types of fish have a high meat content, making them ideal for Brown Stewing.This is an optional step. However, this is a must in the Caribbean or Jamaican cooking. Fish should be washed in lemon juice or vinegar water. This is said to reduce the fishy smell and thus enhance the flavor.
- I prefer to score my fish. Scoring fish and chicken is a common practice in Jamaican cuisine. This step, however, is optional. Make 2-3 incisions in the flesh of each side of the fish with a knife. This allows for faster cooking and easier flavor penetration.
- Combine complete seasoning, salt, and pepper in a small bowl. Season the fish by rubbing the mixture on the outside and inside of the gut cavity. Refrigerate for at least 2 hours or overnight.
- Season flour with salt, smoked paprika, and black pepper on a plate or rectangular container. Dredge each fish lightly in seasoned flour.This step served two functions: (1) It absorbs moisture from the fish's surface. (2) The flour and oil combine to form a roux, which thickens and flavors the sauce.
- In a large aluminum or skillet pan, heat oil for 2 minutes. Place each fish gently in the hot oil. This step is not to cook the fish, but to brown the outside and seal its natural juices. Cook for about 2 minutes on each side, or until golden brown.
- Remove the browned fish and set them aside.
Let's Prepare The Sauce
- Dump the sliced onions, crushed garlic, fresh thyme, scallions, pimento seed, grated ginger, hot pepper, sweet pepper, and carrot in the same pan where the fish was fried. If you do not have access to fresh thyme, dried thyme work just as well; see shopping link.
- Toss seasoning in the remaining oil with a wooden spoon. Allow 2 minutes for the seasonings to release their natural oils and juices. Pour the vinegar, ketchup, and water into the vegetable mixture. Stir and continue simmering over medium heat for 3 more minutes.
- Place the browned fish in the vegetable sauce. Allow the fish to stew in a covered pan for 5 minutes. The sauce will reduce to a sweet, thick consistency.
- Turn off the heat and serve while still warm. This recipe serves about 4-6 people. Any starchy side dish can be served with stewed fish (rice, dumplings, pasta, starchy root vegetables: yams, green banana, cassava).I served mine with a delicious buttery broccoli rice.
You will also love this Jerk Chicken Mac and cheese recipe. Click HERE for the recipe.
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