|
Serves 4 people |
Ready in 20 minutes |
Difficulty Easy |
Origin Jamaica |
Suitability Meat eaters |
Ingredients
- 1 x 1½ lb whole red snapper, cleaned and scaled
- 1 tsp salt
- 1 tsp Tropical Sun Ground Black Pepper
- 200ml Tropical Sun Vegetable Oil
- ½ onion, chopped
- 2 tsp Tropical Sun Minced Garlic Paste
- ½ large carrot, peeled and cut into thin strips
- 1 sprig fresh thyme, leaves stripped
- 2 tsp Tropical Sun Ground Pimento Seasoning
- 1 tsp Tropical Sun Minced Red Chilli Paste
- 60ml Tropical Sun White Vinegar
- 60ml water
- ¾ tsp salt
- 1 tsp Tropical Sun Demerara Sugar
- Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides of the fish with salt and pepper
- Heat the vegetable oil in a large skillet over a medium-high heat until smoking and then carefully place the fish in the pan and fry until browned and crisp - roughly 5 minutes per side. Remove the fish from the pan and set aside on a kitchen paper-lined plate
- Heat up the residual oil (or add some in if there is none left) on a medium-high heat and stir in the onion, garlic paste and carrot, simmering for 1 minute
- Add in the thyme, pimento seasoning, red chilli paste, vinegar, water, salt, and sugar and continue cooking until the onions have softened and the liquid has reduced
- Serve the fish with the onion mixture spooned over the top - and enjoy!
