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Ingredients:
Brown Stew..:
2 Red Snappers
¼ or Red, Green, Orange, Yellow Bell Peppers
1 Yellow Onion
2-3 Garlic Cloves
2 branches of Thyme
Grace Browning
Ketchup
1 C of Water
Seasonings you desire
Olive Oil
White Rice:
1 lb of Jasmine White Rice
1 t. Of Maggi
1 stick of Unsalted Butter
2 C of Water
Salt
Directions:
Cut the fins, by the ear, under the belly, sides, and back
Scrap the scales off and open up the fish and scrap the insides of the belly and throat under running water
Clean the fish with lime inside the throat and belly but not too rough and mark up the fish diagonally on the sides of the fish
Rinse them with cold water and dry with paper towel to remove excess water
Season with Old Bay and Black Pepper in the middle of the fish
Get a pot and drizzle olive oil and add the maggi and right after add butter and stir and as soon as the butter is melted, add water and let it boil
Taste to see if it needs salt, add if needed and rinse your rice 2-3 times as the water boils and add rice
Fry fish in hot frying oil until it’s deep fried
Stir every now and then and when the water dries up, cover the rice with aluminum foil and the top of the pot and lower the fire for 10-15 minutes
Remove the fish and put it aside
In a pot, drizzle some olive oil and add your vegetables and season as desired
Then, add browning sauce and mix and add water and thyme
Add some ketchup to enhance the flavor and add a beautiful color if the sauce is too dark
Let it boil for 5-7 minutes and then add the fish
While the sauce is boiling, pour the sauce over the fish
After 2-3 minutes, serve the rice as it should be ready and the fish and the sauce
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