📝 Ingredients
- 2 pounds (900g) whole red snappers, (cleaned and scaled (about 2-3 fish—almost any white fish will work))
- salt and pepper (to taste (see notes))
- 1 lime (or lemon)
- ½ cup (120ml) vegetable oil ((more as needed))
- 1 bay leaf
- 1 teaspoon (5g) minced garlic (about 2 cloves) ((about 2 cloves))
- ½ teaspoon (5g) grated ginger ((or a small pinch of ground ginger))
- 1 medium yellow onion, (thinly sliced)
- 1 medium carrot, (julienned)
- ½ red bell pepper, (thinly sliced)
- ½ yellow bell pepper, (thinly sliced)
- 2 sprigs thyme
- 1 scotch bonnet pepper, (pierced (or replace with ½ teaspoon cayenne pepper))
- ½ teaspoon (1g) Jamaican allspice
- 1 tablespoon (12g) sugar
- 1 teaspoon (5ml) Worcestershire sauce
- ¾ cup (180ml) malt vinegar ((can sub red wine vinegar))
- freshly ground white pepper
👨🍳 Instructions
- Rinse the fish and rub it down with a lemon or lime—season with salt, pepper, and preferred seasoning. Green seasoning and Creole seasoning are my go-tos.
- Heat the oil on medium in a large skillet. As soon as it's hot, add the fish and cook for 5-7 minutes on each side until cooked through and crispy.
- Remove the fish. Set it aside or place it in the oven so it stays warm until the sauce is ready. Drain the oil, leaving 2-3 tablespoons behind for the vegetables.
- Add the bay leaf, garlic, and ginger. Stir-fry for about a minute, making sure the garlic doesn't burn.
- Add the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice. Continue stirring for 2-3 minutes.
- Add the vinegar, mix, and adjust seasonings to your preference. Let it simmer for about 2 more minutes.
- Discard the bay leaf and thyme before serving the sauce over the fish with a side of bammy.