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You need to prepare fish (King Fish).
Use water.
Use salt.
Use black pepper.
You need onion sliced.
Use tomato sliced.
You need to prepare hot pepper (scotch bonnet or habanero).
Prepare hotsauce.
Provide green seasoning.
Prepare scallion.
Prepare veg oil for frying the fish (about 1-2 cups).
Provide flour for dusting the fish for frying (about 1/2 cup).
Provide tomato paste.
Prepare ketchup.
You need garlic crushed/sliced.
You need olive oil.
Provide lime or lemon juice.

Trim off the fins etc, cut into 1-2 inch pieces and squeeze the lime or lemon juice over it in a bowl and rinse with water (then drain). I kept the head, but to be honest I much prefer to use it for stock or making fish broth. I then season the fish and have it marinate for about 30 minutes or so. In the bowl with the washed fish pieces, add everything except the tomato paste, oil for frying, flour, olive oil and water..
To help the fish keep it’s shape while stewing and to follow on the traditional way I know of making this dish, we’ll quickly fry the fish pieces. Place the oil to heat in a pan on medium/high heat. Then shake off the seasoned fish pieces (keep the stuff that falls off in the bowl) and roll them in the flour to form a sort of coating. Then add to the hot oil and allow it to cook about 2-3 minutes on each side. Then set aside to drain off any excess oil on paper towels..
In a fairly wide and deep saucepan, heat the olive oil on medium heat, then add the tomato, onions, garlic.. etc that the fish was marinating in (scrape the bowl clean). Allow this to cook for a couple minutes (stir), then add the tomato paste (another option if you don’t have tomato paste, is Caribbean style browning – about1/4 teaspoon). Now add the 3/4 cup of water, then gently add in the fish pieces. Give them a gentle stir so the sauce gets to “marry” with the fish pieces and heighten the flavour of the overall dish. Allow this to simmer for about 5 minutes, so the sauce (gravy) can have time to thicken up a bit. Enjoy!.

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