This dish is a Caribbean recipe. I make it with parrot fish which has a flaky and succulent flesh. A whole red snapper will do too. The dish has two steps; the marinating and the cooking. It is best eaten with white rice. I get my fish at Aloha in Westlands but good fish is also available at the City Market. Ask your fish monger to scale and properly clean the fish. Do use chili if you like but the Scotch Bonnet type is the best. Shethia Farms in Thika grows some excellent one which are available, when in season, in many supermarket shelves. The quantity is for 6
- 2 to 3 parrot fish – scaled, cleaned and left whole.
- 8 scallions or salad onion
- 2 onions
- 8 garlic cloves
- Fresh sprigs of thyme
- Scotch bonnet chilies (optional)
- 6 limes
- 5 cl White vinegar
- Parsley (curly or Italian)
- 2 tomatoes finely minced and or crushed
- 1 tbsp. tomato paste
- 75 gr butter
- 5 cloves
- Salt and pepper
To marinate the fish
- Peel and mince 4 scallions, 1 onion and 4 cloves of garlic. Select 4 nice branches of parsley and 2 sprigs of thyme. Place everything in a large bowl
- Clean and cut the fish in half. Make a deep cut on each side of the fish pieces. Cut 3 limes and rub the lime over the fish. Squeeze the juices of the limes in the bowl with the herbs and add the fish.
- Add 2 cups of water and 5 cl of white vinegar
- Salt and pepper to taste
- Add a chili pepper (optional)
The smell of the marinade should be fresh and lemony. Actually it has a very nice aroma. You can leave the fish marinating for at least 1 hour up and even overnight.
Making the fish stew
- Mince 4 scallion (white part only), 1 onion, 4 garlic cloves and a chili (optional and to your taste). In a large pan melt 70 gr of butter and cook the onion, scallions, garlic, and chili for 5 minutes.
- Add 1 or 2 sprigs of thyme
- Drained the fish from the marinade and add to the pan with 5 cloves
- Add the minced and crushed tomatoes
- Add 2 sprig of thyme and parsley.
- Add 2 glasses of water.
- Salt and pepper to taste.
- Cover the pan and simmer (low flame) for 15 to 20 minutes.
- At the end of the cooking time squeeze some lime on top of the fish
Ensure the fish is cooked, remove it from the pan, place on a serving dish and spoon the sauce over it.