Steaming Haitian Fish: A Beginner's Guide To Cooking Perfection

Haitian steamed fish, or Poisson Gros Sel, is a simple yet stunning dish that captures the essence of Haitian comfort food. It is a cultural touchstone, often served at family gatherings and celebrations. The dish typically features red snapper, poached in a flavorful broth infused with aromatics like onions, garlic, thyme, and peppers. The fish is prepared by scoring and cleaning it, marinating it with spices and citrus, and then cooking it in a skillet with vegetables and tomato paste. The result is a symphony of textures and tastes, with tender fish, vibrant vegetables, and a rich broth.

Choosing the right fish

Whole Fish or Fillets:

You can choose to use a whole fish or fillets for your Haitian steam fish. Using a whole fish, such as red snapper, weighing around ½ to 1 pound is ideal. However, if you prefer quicker cooking, you can opt for fillets. Red snapper fillets will reduce the cooking time and make it easier to handle, but the choice is yours.

Freshness and Quality:

When selecting your fish, always go for the freshest option. Look for fish with bright, clear eyes, firm flesh, and a pleasant sea-like aroma. Avoid fish with dull eyes, discoloured gills, or a strong fishy odour, as these are signs of ageing. If you have access to a local fish market or a trusted fishmonger, they can provide you with high-quality, freshly caught fish.

Alternative Fish Options:

While red snapper is the classic choice, you can also use other types of fish for Haitian steam fish. Sea bass, grouper, and tilapia are good alternatives, depending on their availability in your region. These fish have similar characteristics to red snapper and will work well with the flavours of the dish.

Preparation and Cleaning:

Once you've selected your fish, it's important to clean and gut it properly. Ask your local fish market or fishmonger to clean and gut the fish for you if you're not comfortable doing it yourself. Before cooking, remember to score the fish at a 45-degree angle down the body a few times to prevent curling during cooking.

Size and Cooking Time:

Consider the size of the fish you choose, as it will impact the cooking time. Smaller fish will cook faster, while larger fish, such as those weighing 1 1⁄2 pounds or more, will require a longer cooking time. Adjust your cooking time accordingly to ensure the fish is cooked through.

Remember, the key to choosing the right fish for Haitian steam fish is freshness, quality, and selecting a type of fish that complements the flavours and cooking method of this traditional Haitian dish.

Marinating the fish

Firstly, select a whole red snapper as the star ingredient of this dish, weighing around ½ to 1 pound. Alternatively, you can opt for fillets if you prefer quicker cooking.

Now, let's prepare the fish for marination. Cut a lemon or lime in half and use one-half to rub the fish inside and out, squeezing the juice to enhance the flavour. Rinse the fish under cold water, ensuring it is thoroughly cleaned, then pat it dry and place it in a shallow dish. Remember to reserve the juice from the other half of the citrus fruit.

The next step is to season the fish. Sprinkle salt and pepper over the fish. Then, add the following ingredients: garlic, parsley, thyme, onion, and finely chopped hot pepper (you can use hot sauce as an alternative). Cover the fish with these ingredients and let it rest for at least 30 minutes. This allows the flavours to penetrate the fish, creating a symphony of tastes and aromas.

You can also add other spices to the mix, such as cumin, cloves, and bay leaves, which will give your dish a deeper and warmer flavour profile.

After the fish has marinated, you can start building the sauce. Heat olive oil in a large pan and add tomato paste, stirring until it blends with the oil. Then, introduce a chopped tomato and cook until it softens slightly.

Finally, incorporate the marinated fish into the tomato mixture, cooking it for 1-2 minutes to infuse the flavours. This step releases the aromatic essence of the spices into the sauce, making your Haitian steam fish even more delicious!

Building the sauce

Step 1: Prepare the Ingredients

For the sauce, you'll need a few key ingredients: olive oil, tomato paste, garlic, and some form of hot pepper. You can use a hot pepper to taste, such as habanero or scotch bonnet, or opt for hot sauce if you prefer a milder alternative. Additionally, you'll need some water to create the sauce's base.

Step 2: Heat the Oil

Heat a generous amount of olive oil in a large pan. The exact quantity may vary depending on the size of your fish, but typically, 2 tablespoons of olive oil are used.

Step 3: Add Tomato Paste

Introduce the tomato paste to the heated oil. Stir the paste vigorously until it blends completely with the oil, creating a rich, reddish base for your sauce.

Step 4: Cook the Tomatoes

Add chopped tomatoes to the mixture. Cook them until they soften slightly, releasing their juices and adding a tangy sweetness to the sauce.

Step 5: Infuse the Flavours

Now, it's time to add the aromatics. Incorporate the marinade spices (garlic, hot pepper, and any other spices you've chosen) into the tomato mixture. Let them cook for about 1-2 minutes to release their aromatic essence into the sauce.

Step 6: Adjust Consistency

Gradually add warm water to the sauce, stirring continuously. This will help create a more fluid consistency and allow the flavours to meld. You can adjust the amount of water added based on your preferred sauce thickness.

Step 7: Season and Taste

Finally, season the sauce with salt and pepper to taste. You can also add other seasonings or spices to enhance the flavour profile. Remember to give it a final stir to ensure all the ingredients are well combined.

Once you've built the sauce, you can use it as a base for your steam fish dish. Place your seasoned fish on top of the sauce and continue with the cooking process, basting the fish with the sauce as it cooks.

Cooking the fish

Haitian-style whole snapper is a popular dish that can be cooked by steaming. Here is a step-by-step guide on how to cook it:

Firstly, purchase a whole red snapper from your local store or fish market and ask them to clean and gut it for you. Score the fish at a 45-degree angle down the body 3-4 times to avoid curling, then clean it with half a lime under running water, inside and out. Squeeze the juice of another lime half over the fish and marinate it with ground spices, mixed with another lime half, salt, thyme, parsley, garlic, bell peppers, and onions for at least an hour.

Now, heat oil in a large skillet and sauté onions and bell peppers. Add the tomato paste and the seasoned fish, along with thyme, parsley, garlic, and 2 cups of water. Let this simmer for 10 minutes. Flip the fish to the other side, add the remaining onions, and salt to taste. Cover and simmer for an additional 5 minutes.

Your Haitian-style steamed fish is now ready to be served! It goes well with red beans, rice, and plantains.

Serving suggestions

Haitian-style whole snapper is a vibrant tapestry of indigenous Haitian flavours blended with French, African, and Spanish influences. It is a staple at family gatherings and a celebratory meal. Poisson Gros Sel, or "fish with big salt", is a simple yet stunning fish stew that captures the essence of Haitian comfort food. Here are some serving suggestions for this delicious dish:

Red Beans and Rice

Red beans and rice is a traditional Haitian side dish that pairs perfectly with the whole snapper. To make this dish, start by rinsing and soaking the beans overnight in a pot filled with water or boiling them for up to 2 hours until soft. Fry the bacon until crispy, then add the diced onion, green pepper, garlic, and spices. Add the drained beans and fry until they start to darken, stirring occasionally. Finally, add the thyme, parsley, and water, and cook until the water reduces and the rice is tender.

Plantains

Plantains are a popular Haitian side dish and go well with the fish. They can be fried, baked, or boiled and provide a sweet and starchy contrast to the savoury fish.

Haitian Kremas Cocktail

This creamy and refreshing cocktail is the perfect drink to serve with your Haitian-style whole snapper. It is made with condensed milk, evaporated milk, coconut cream, lime zest and juice, nutmeg, star anise, almond extract, vanilla extract, and rum. It is best to refrigerate the cocktail for a few hours before serving to allow the flavours to meld.

Creole Fish

Creole Fish, or Poisson Creole, is another version of the Haitian dish Poisson Gros Sel. It is cooked by directly adding the fish to the simmering broth, infusing the flavours into the fish. The fish in Poisson Creole is typically flakier and more delicate due to the longer simmering time. This dish is often served with fluffy rice, plantains, or other Haitian sides.

Frequently asked questions