Marinate fish with salt and pepper and set aside. In a bowl, mix together fish tea mix (if using) with water then strain through a small sieve to remove noodles and set stock aside.

Heat 2 teaspoons of butter in a large nonstick skillet over medium-high heat. Add bell peppers, onion, scotch bonnet pepper, carrot, garlic, okra and pimento stirring occasionally, until vegetables just begin to cook. Add fish tea mix or fish stock, coconut milk and bring to a boil.

Cover pot and leave to simmer for 5 minutes then add fish. Leave to cook, basting occasionally (spoon stock over the fish). Cover pot again and lower flame to allow the fish to cook through for an additional 10 minutes. Two minutes before fish is done, add crackers to pot and cover.

To serve, place fish on platter, add crackers then pour on the fish stock.