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

Jamaican steamed fish is a flavourful and versatile dish that can be served as a full meal or a main course. It is typically prepared with red snapper, though other types of fish can be used, such as sea bass, doctor fish, or butterfish. The fish is steamed with vegetables, herbs, and spices, creating a delicious and healthy meal. This dish is perfect for those who love seafood and are looking for a tasty and satisfying meal.

Choosing the right fish

Red snapper is the most commonly used fish for Jamaican steamed fish. It has a delicate flavour and texture that absorbs the spices and herbs beautifully. You can opt for whole red snapper or fillets, depending on your preference. If you're using fillets, remember to adjust the cooking time accordingly.

If you can't get your hands on red snapper, yellowtail snapper is another excellent choice. It has a similar flavour profile and cooks well in the steam. Additionally, any type of snapper can be used, so feel free to experiment with different varieties.

Doctor fish, also known as parrot fish, is another popular choice for Jamaican steamed fish. It is widely available in the Caribbean and has a unique flavour that complements the spices used in the dish.

Butterfish is also a good option for steaming. It has a mild flavour and a delicate texture, making it a tasty choice for this preparation.

If you're looking for alternatives to these fish, you can try grunt, grouper, lionfish, or kingfish. These fish have different flavours and textures, but they all work well with the spices and cooking technique of Jamaican steamed fish.

When selecting your fish, it's important to choose a fresh, high-quality specimen. Look for firm flesh with a fresh, sea-breezy scent. Avoid any fish with discoloured flesh or a strong, unpleasant odour.

Remember to clean and scale the fish thoroughly before cooking. You can ask your fishmonger to gut the fish for you, or you can do it yourself. Removing the gills and trimming the fins are also recommended steps to ensure the best flavour and presentation.

Preparing the vegetables

Start by gathering your vegetables. Common choices for Jamaican steamed fish include onions, bell peppers, carrots, pumpkin, okra, and potatoes. You can also add some spice with a scotch bonnet pepper. Feel free to mix and match according to your preference and availability.

Once you have your vegetables, it's time to start chopping. Chop one small onion, one red bell pepper, one green pepper, and half of an orange pepper (optional). You can also julienne or dice about half a cup of potato and half a cup of pumpkin. Don't forget to slice or dice about two cups of additional vegetables, such as carrots, chayote, or okra.

After chopping, heat a large skillet or frying pan on low to medium heat. Add a tablespoon or two of butter or cooking oil. Melt the butter or heat the oil, then add your chopped vegetables. Stir the vegetables so they are coated, and cook until they are slightly soft. This usually takes around 3-5 minutes.

Next, season your veggies. Add a dash of pink salt and black pepper, and give it another stir. You can also add other seasonings at this point, such as garlic powder, onion powder, paprika, or coriander, according to your taste preferences.

At this point, you can add some liquid to create a sauce or broth for your steamed fish. Pour in about half a cup of warm water, along with a tablespoon of tomato puree, a dash of hot sauce (optional), and a few sprigs of thyme. Stir everything together, and your vegetables will be ready for the next step of making Jamaican steamed fish!

Spicing the fish

To spice the fish, first, rinse the fish and pat it dry with paper towels or a clean towel. You can use any firm white fish, but snapper is one of the most popular choices for this dish. Next, rub the fish with lemon or lime, both inside and out. Cut the lime in half and squeeze down so that the juice is expelled onto the flesh. You can also use vinegar for this step.

After the fish has been rubbed with citrus, it's time to season it. In a large bowl or saucepan, mix the fish with salt, garlic, ginger, thyme, and white or black pepper. You can use a spoon or your hands to ensure the fish is well coated.

If you have time, you can now marinate the fish in the fridge for 30 minutes or even overnight. This will allow the flavours to really penetrate the fish and give it a more intense taste.

Once the fish is spiced and marinated, it's ready to be added to the pot and steamed to perfection!

Cooking techniques

Jamaican steamed fish is a flavourful and versatile dish that can be served as a full meal or a main course. The best fish to use for steaming is a whole red snapper, but any firm white fish will do. The fish is cooked in a spicy broth with vegetables and can be served with bammy (cassava flatbread), crackers, rice, or ground provisions.

Preparation:

Firstly, prepare the fish by scaling, gutting, and washing it thoroughly in lime or vinegar water. You can ask your local fishmonger to do this for you. Remove the gills and trim the fins if you prefer. Drain the liquid and pat the fish dry with paper towels.

Seasoning:

Create a dry rub for the fish with a mixture of salt, black pepper, onion powder, garlic powder, paprika, celery salt, coriander, and thyme. You can also add a dash of hot sauce. Sprinkle the seasoning inside the cavity of the fish and on both sides, massaging it into the flesh. Refrigerate the fish and let it marinate for at least an hour or overnight.

Cooking the vegetables:

In a large skillet or pot, heat some oil or butter over medium heat. Add the garlic, onions, scallions, thyme, pimento, bell peppers, carrots, and any other vegetables you wish to include. Sauté for 3-4 minutes until the vegetables are slightly soft. Season the vegetables with salt and pepper, then pour in some water, followed by tomato puree or diced tomatoes, and hot sauce if desired.

Steaming the fish:

Place the fish into the boiling broth, ensuring the vegetables come up the sides of the fish. Spoon the broth over the fish, cover, and steam on medium heat for 10-15 minutes, turning the fish halfway through. The fish is fully cooked when the flesh is white and flakes easily with a fork.

Serving:

Jamaican steamed fish can be served with the broth and vegetables, or on a bed of rice or bammy. It can also be accompanied by boiled green bananas, crackers, or ground provisions.

Serving suggestions

Jamaican steamed fish is a versatile dish that can be served as a full meal or a main course. It is often accompanied by a variety of side dishes and can be customised to suit individual preferences. Here are some serving suggestions for Jamaican steamed fish:

Rice or Crackers

The steamed fish can be served with rice, which is a common staple in Jamaican cuisine. White rice, in particular, pairs well with the dish. Alternatively, you can serve it with hard crackers, which provide a crunchy contrast to the tender fish.

Bammy

Bammy, a type of cassava flatbread, is a traditional Jamaican side dish that complements the steamed fish. It can be steamed, boiled, or fried, offering a variety of textures to accompany the fish.

Vegetables

Jamaican steamed fish is often served with a variety of vegetables. You can choose from options such as carrots, bell peppers, onions, tomatoes, and green onions. These vegetables add colour, flavour, and nutritional value to the dish.

Ground Provisions

Boiled ground provisions, such as green bananas or yams, are another popular side dish to accompany Jamaican steamed fish. They provide a starchy component to the meal and are a common root vegetable in Jamaican cuisine.

Festivals

Festivals, also known as Jamaican sweet dumplings, are a delicious treat to serve with steamed fish. They have a crispy exterior and a soft, fluffy interior, making them a sweet and indulgent addition to the meal.

Rice and Peas

For a heartier meal, consider serving the steamed fish with rice and peas. This combination is a classic Jamaican dish that is both filling and flavourful.

Boiled or Fried Bammies

In addition to steamed bammy, you can also serve boiled or fried bammies as a side dish. These variations offer different textures and flavours, adding variety to your meal.

Sauces and Broths

The steamed fish can be served with the savoury sauce or broth in which it was cooked. This adds moisture and extra flavour to the dish, enhancing the overall taste experience.

Healthy Options

For a healthier twist, serve the Jamaican steamed fish with boiled or steamed vegetables. You can choose from options like okra, pumpkin, or carrots, adding both colour and nutritional value to your plate.

Spicy Condiments

If you enjoy a little extra kick, consider serving the steamed fish with hot sauce or a spicy condiment on the side. This allows individuals to adjust the spice level according to their preference.

Frequently asked questions