Start by scaling, gutting, and washing the whole snapper with lemon or lime. Dry thoroughly and season inside and outside with salt, black pepper, and all-purpose seasoning.

Heat neutral cooking oil in a skillet over medium-high heat. Carefully add fish and fry for about 5 minutes per side until golden brown and crispy. Remove and drain on a wire rack.

In the same skillet, discard most of the oil, leaving a couple of tablespoons. Add onion, garlic, bell peppers, tomato, escallion, thyme, and Scotch Bonnet pepper; sauté until aromatic.

Stir in ketchup, hoisin sauce (if using), soy sauce, and chicken broth. Gently place fried fish back into the skillet, spoon sauce over it, cover, and let simmer for 2-5 minutes.

Uncover skillet, spoon more sauce over fish, remove from heat, and serve with traditional sides like Jamaican rice and peas or steamed cabbage.