Jamaican Brown Stew Fish
Crispy fried snapper simmered in a sweet and savory sauce with bell peppers, thyme, tomato, and pimento, this brown stew fish is a bold, flavorful Jamaican classic that’s a must-try for any Caribbean food lover.
It’s one of those dishes that pulls you in with the smell, then holds you hostage with flavor. And though I’m a Trini through and through, this right here is one of my favorite “sister island” meals to make when I need some fishy comfort. It’s got a different stew style than our Trinidad stew chicken or pelau, but it’s just as packed with flavor.
Why you’ll love this recipe
- Caribbean vibes in every bite
- Bold Jamaican flavor with a touch of sweetness and tang
- Uses whole snapper (or cut portions). Crispy outside, tender inside
- Delicious with rice and peas, plantains, or even simple mashed potatoes
How to make Jamaican brown stew fish
Ingredients you’ll need
Let’s talk flavor, because this dish brings it in spades.
- Fish: I use snapper, either whole or cut into 3 pieces. Red or yellowtail snapper holds its shape well when fried and stewed.
- Seasonings: Simple salt and black pepper do the trick for the fish.
- Aromatics: Onion, green bell pepper, scallions, pimento seeds, tomato, and fresh thyme bring that signature Jamaican base.
- Sauce magic: Ketchup, vinegar, and water create that sweet-and-sour stewing liquid.
Tip: You can use kingfish in a pinch, but stay away from delicate fish like tilapia—it tends to fall apart.
Instructions
- Clean & Season: Wash fish with lime juice and water. Pat dry. Season generously with salt and pepper.
- Fry the Fish: Heat oil in a pan (no deep-frying needed) and fry fish until golden brown on both sides. Drain on paper towels.
- Sauté Aromatics: Discard frying oil. Add 3 tbsp of fresh oil to the same pan. Sauté green pepper, onion, thyme, tomato, scallions, and pimento seeds for 2–3 minutes until fragrant.
- Make the Sauce: In a bowl, mix ketchup, vinegar, and water. Pour this into the pan.
- Simmer It Down: Gently place the fried fish back into the pan. Spoon the liquid over the fish, cover, and let it simmer on low for 20 minutes.
- Serve and enjoy: Carefully lift that fish out (it’s delicate!), plate it up, and drizzle that gorgeous sauce all over.
Tips for success
- Don’t overcrowd your pan when frying because the fish needs room to brown.
- Cut your fish into pieces if handling a whole snapper freaks you out. I do the same thing when frying fish for my fish in coconut milk.
- Let the sauce simmer low and slow. That’s how the flavors build!
What to serve with brown stew fish
You can keep it simple or go full-on Jamaican feast:
- Mashed potatoes
- Rice and peas
- Steamed cabbage and plantains
- Festival or bammy
Frequently Asked Questions
Yes, just make sure it’s fully thawed and well dried before frying.
It’s traditional and gives the best texture—but if you’re avoiding frying, you can lightly sear instead.
Technically yes, but it might fall apart. You’re better off with whole fish or thick cuts.
Try This Recipe?
If you made this brown stew fish, let me know how it turned out! Leave a comment, tag me on Instagram @ThisBagoGirl, and use the hashtag #TBGEats so I can show you some love!
Recipe
Jamaican Brown Stew Fish
Ingredients
Method
- Wash fish with water and lime juice, then pat dry.
- Mix salt and black pepper, then use to season the fish generously.
- Heat a saucepan with enough oil to shallow fry the fish.
- Fry fish until golden brown, flipping once to cook both sides., then Place fried fish on paper towels to drain excess oil.
- Discard used oil, then wash and dry the saucepan.
- Heat the cleaned pan over medium heat and add 3 tablespoons of oil.
- Add onion, green pepper, thyme, pimento seeds, tomato, and scallions. Stir for 2–3 minutes until the onions become translucent.
- In a bowl, mix water, ketchup, and vinegar.
- Add the fried fish back to the pan.
- Pour the ketchup mixture over the fish and spoon some of the sauce over the fish and vegetables to coat.
- Cover and simmer on low heat for 20 minutes, allowing the flavors to combine.
