Generic Recipe #3 Fungie and Stew Fish

Ingredients/Fungie:

3 Tbsp of Vegetable Oil

2  Tbs of Minced Onions

1 Tbsp Of Minced Pimento Peppers

6 Ochroes (Okras) Finely Chopped

1/2 Tsp of Chief Brand All Purpose Seasoning 

1/2 Tsp of Chief Brand Smoked Paprika

2 Tbsp of Butter

2 Cups of Coconut Milk

2 Cups of Water

1/2 Tsp of Chief Brand Turmeric Powder

1 Tbsp of Chopped Chives

1 Cup Chief Brand Cornmeal Flour 

1/2 Tsp Chief Brand Salt

1/2 Tsp Chief Brand Black Pepper 

Ingredients/Stewed Fish :

1 1/2 Lbs of  Macarel or King Fish -(1/2 Inch Slice)

1 1/2 Tbsp of Chief Brand Fish Seasoning

2 Tbsp of Chief Brand Green Seasoning 

Juice of One Lime

1/4 Tsp of Chief Brand Chilli Powder

1/2 Tsp Chief Brand Smoked Paprika

1 Tsp of Chief Brand Garlic Powder

1 Medium Onion Julienned

3 Tbsp of Chopped Chives (Scallions)

2 Medium Tomatoes Chopped

1 Cup of Flour To Dredge Fish

2 Cups of Oil to Fry Fish

3 Tbsp Ketchup

1 Tbsp of Chief Brand Ginger Soy Sauce

2 Cups of  water

Method For Fungie :

In a medium sauce pan over medium heat, add the oil and saute onions, pimento peppers and add okras for 3 minutes until fragrant.

Add the Garlic, parsley blend, all purpose and paprika spices. Stir to combine, cook for 2 minutes then add the butter, coconut milk, water, turmeric powder and chives.

Bring to simmer, then once slight bubbles break the surface; slowly add the cornmeal flour in and stir vigorously using a whisk to incorporate flour evenly into a semi thick consistency.

Reduce heat to low and continue stirring while adding in the salt and black pepper.

Cook for 2 minutes stirring then remove from heat.

Method for the Stew Fish :

Season fish slices with all of the seasoning and spices. Let marinate for 15 minutes.

Place a small saute pan over medium to high heat add vegetable oil to fry.

Remove all the chunky pieces of seasoning from the fish and set aside in a bowl.

Dredge fish in the flour lightly and fry in the hot oil 2 1/2 minutes per side.

Set fish aside and begin to Stew Sauce.

Place a medium sauce pan over high heat, add the sugar and brown toa dark caramelized color – about 2 minutes. Then add ketchup and soy sauce and stir to combine.

Add back all chunky pieces of the seasoning from the fish into the pot and add the water.

Bring to a simmer and cook for 2 minutes until sauce thickens.

Immediately add your fish pieces into the sauce and baste sauce over fish as it simmers.

Cook for additional 4 minutes on low heat covered then serve with Fungie.