Thursday, September 22, 2016

Jamaican Stew Fish

I picked this one up during a business trip to Kingstown. It seems the only used oil recycling going on in Jamaica at that time (about 1990) was a couple of septic tank service guys that had a pit in the ground they could pour it in. The inter-modal terminal in Kingstown is one of the largest in the world, conveniently located for shifting boxes before or after transiting the Panama Canal. Shipping companies were obviously uncomfortable with pouring their oil in a hole in the ground, inconvenienced by having to haul oily bilge water and used oil to their next port of call, and my company was being encouraged to build a recycling plant. That project never happened, and the boys wondered how used oil is recycled in Jamaica today.

But that stories got nothing to do with good eats!

Jamaican Stew Fish
Makes any fish island style.  Serves two very hungry sailors.
·                     1 pound fish (spot, croaker, flounder, or rockfish. Pork and chicken also work well).  If all you caught were little fish, add more vegetables!
·                     1/2 medium onion , sliced
·                     1–2 cups baby carrots, sliced in half lengthwise
·                     Salt & pepper
·                     0–1/4 teaspoon ground red pepper, according to taste
·                     1–2 tablespoon soy sauce
·                     1/2 teaspoon ginger, thinly sliced
·                     Several sprigs of thyme
·                     1 teaspoon butter
·                     1/4 teaspoon cumin, 1/4 teaspoon curry powder, according to taste
·                     Water
·                     Oil for frying
·                     1 lime
·                     1 cup rice
1.                  Clean the fish (fillet or whole), dry, and rub with lime.  I like it with the skin on.  Allow to soak for 10 minutes.  Butter both sides.
2.                  Brown fish lightly in preheated oil.   Need not be fully cooked at this time.  Set aside to drain.
3.                  Sauté sliced vegetables, ginger, and seasonings on a high flame for five minutes, using the oil from the fish.
4.                  Reduce heat. Add soy sauce and water to not quite cover.  Stew vegetables for 10 minutes until brown. Salt & pepper to taste.
5.                  Add fish, covering with stewed vegetables.  Stew covered for another 10 minutes, until fish flakes apart easily.
6.                  Prepare rice separately.  Serve over rice.

Jessica's first catfish, caught on croaker guts in the C & D Canal; catfish aren't fussy. [circa 2012]


No comments:

Post a Comment