Begin by scaling, gutting, and cleaning the whole snapper fish. Rinse it thoroughly with lime or lemon juice for a fresh taste, then pat it dry with paper towels. Season the fish generously inside and out with salt, black pepper, and all-purpose seasoning.

In a large skillet, heat a generous amount of neutral cooking oil over medium-high heat until it shimmers. Carefully place the seasoned fish into the hot oil and fry for about 5 minutes on each side until the skin is a golden brown and crisp. Once done, remove the fish and let it drain on a wire rack.

Lower the heat to medium and in the same skillet, add more oil if necessary. Sauté chopped onions and minced garlic for about one minute until fragrant, then toss in the chopped bell peppers, tomatoes, escallion, fresh thyme, and whole scotch bonnet pepper.

Now, stir in the ketchup, hoisin sauce if using, soy sauce, and chicken broth into the sautéed vegetables. Mix well and bring to a gentle simmer.

Return the fried fish to the skillet, carefully spooning the savory sauce over the top. Cover with a lid and allow the fish to steam in the rich gravy for 2-5 minutes.