Coconut Cream Stewed Fish


Coconut Cream Stewed Fish
Preparation time
Cooking time


For 4 Person(s)


  • 1 1/2 pound(s) Snapper, cutlets
  • 1/4 cup(s) Grace White Vinegar
  • 4 cup(s) water
  • 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 1 teaspoon(s) salt
  • 1 cup(s) Grace Vegetable Oil
  • 3 clove(s) garlic, minced
  • 1 teaspoon(s) scotch bonnet pepper, chopped
  • 2 stalk(s) escallion, chopped
  • 1 medium onion, chopped
  • 1/2 cup(s) carrot, diced
  • 4 whole okras, sliced
  • 1/2 cup(s) tomato, diced
  • 1/2 cup(s) sweet pepper, diced
  • 1 can(s) Grace Coconut Milk
  • 1 tablespoon(s) soy sauce

Coconut Cream Stewed Fish Directions

  1. Clean and wash fish in a mixture of Grace Vinegar and water. Pat dry.
  2. Season fish with Grace Caribbean Traditions Black Pepper and salt.
  3. Reserve 2 Tablespoons of the Grace Vegetable Oil and use remainder to fry fish until lightly browned on both sides.
  4. Remove from oil and drain fish on absorbent paper. Set aside.

  5. Heat the reserved Grace Vegetable Oil in a large sauce pan and saute the garlic, scotch bonnet pepper, escallion, onion, carrots, okra, tomato and sweet peppers.
  6. Pour in the Grace Coconut Milk, stir and bring to a boil. Add the soy sauce and continue stirring, simmer for 5 minutes.
  7. Place fish in the coconut sauce and spoon sauce over the cutlets. Cover and allow to simmer for approximately 2-5 minutes.

    Serve with rice and peas and a garden salad.

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