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.