Caribbean and African Cooking: Hopewell Snapper

The tangy sauce in this dish is made with the condiments that we tend to have in the store cupboard; and my aim was to create a sweet and sour effect to complement the fish.

Serves 4

THE FISH

4 small snapper, scaled, cleaned, washed
1 tbsp seasoning mix
1 tsp coarse-grained
black pepper oil for shallow frying

Season the fish with seasoning mix. Leave to marinate for a few hours or overnight. Pat dry, then sprinkle with black pepper and fry in hot oil, turning once. Drain on paper towels.

THE SAUCE


1 large onion, sliced
1 red or green pepper, seeded and sliced
2 tbsp Worcestershire
1/2 cup soy sauce
2 tbsp vinegar
1 tbsp brown sugar pinch of allspice
hot pepper to taste

Fry the onions and peppers in a little oil until soft. Mix the rest of tf ingredients, except stock, together in a bowl. Pour the sauce and stock over the vegetables in the pan and stir. Allow to bubble a few minutes, then add the fish to the pan and simmer until the sauce is reduced. Goes well with rice and peas, boiled root vegetables, or breadfruit.