4 small- to medium-sized snappers (or any fish of choice, about 3 lbs)
½ medium onion, sliced
½ green bell pepper, sliced
½ red bell pepper, sliced,
1 carrot, julienned
2 scallions, chopped
8 garlic gloves, 4 minced and 4 whole
2 scotch bonnet peppers, whole
½ tomato, chopped
8 pimento seeds or allspice berries, crushed
Few sprigs of thyme
3 tbsp fish or seafood seasoning
Salt & pepper to taste
2 tbsp ketchup
2 tsp browning
2 tsp soy sauce
2 tsp gingery mango sauce
1 cup hot water (maybe more)
1) Thoroughly scale and clean market-prepped fish with lime, vinegar, and cold water. Pat dry, cut slits in the side, then season inside and out with approx. 1.5 tsp of fish or seafood seasoning per fish. Use light salt and pepper to taste. Prep the veggies and fresh seasonings as instructed.
2) On medium-high, heat enough cooking oil to coat a large skillet up to ½-inch. Add 4 whole garlic cloves, one whole scotch bonnet pepper, and a thyme sprig to the hot oil.
3) Fry the fish for 5 minutes on each side. When done frying, remove excess oil from the pan leaving about 2 tbsp.
4) Add all of the prepped veggies and fresh seasonings to the pan on medium heat. Season with 1 tbsp of fish or seafood seasoning, then sauté for 3 minutes. Add the ketchup, browning, soy sauce, and gingery mango sauce to the pan, and stir. When the veggies are full coated, slowly stir in 1 cup of water. Bring to a rolling simmer, then reduce the heat to low and cover for 5 minutes.
5) Add the fish to the pan and baste it with the gravy. Allow to simmer for another 5 minutes.
Serve with any type of rice and enjoy!