Steam Fish With Crackers: A Jamaican Cooking Adventure

Jamaican steamed fish with crackers is a traditional dish from the island nation of Jamaica. It is a spicy dish that features fresh provisions, a variety of herbs and seasonings, and a savoury sauce. The dish is often made with red snapper, a firm white saltwater fish, but any type of fish can be used. The crackers that are served with the steamed fish are typically Excelsior Water crackers, also known as 'tough crackers', which are made in Jamaica and known for their ability to stay crisp and fresh even in hot and humid weather. They absorb liquid without falling apart, making them perfect for dipping in coffee or tea, as well as for serving with steamed fish.

Selecting the right fish

Firmness and Texture

The ideal fish for Jamaican steaming should be firm and not too delicate. Look for varieties that hold their shape and texture well during cooking. Red snapper is a popular choice for this dish and is widely available. Other good options include doctor fish, butterfish, parrot fish, jack fish, and barracuda. These fish have a similar texture to red snapper and will withstand the steaming process without falling apart.

Freshness

Always opt for fresh, high-quality fish when preparing this dish. Look for fish with bright, clear eyes, moist gills, and firm flesh. Avoid fish with dull eyes, dry or discoloured gills, and flesh that is not resilient to touch. If using whole fish, ensure the gills and fins are trimmed, and the fish is scaled and gutted.

Size and Portions

The size of the fish you choose will depend on the number of people you are serving. As a general rule, allow 200-250g of fish per person. If cooking for a larger group, you may need to use multiple smaller fish rather than one large one to ensure even cooking.

Availability and Sustainability

Consider the sustainability and environmental impact of your fish choice. Opt for fish that are locally sourced and in season, as they will have a lower carbon footprint. If you are unsure, ask your local fishmonger for recommendations on sustainable alternatives to more overfished varieties.

Personal Preference

Lastly, consider your own taste preferences. If you have a favourite fish, don't be afraid to experiment! While red snapper is traditional, you can also use other varieties such as sea bass, porgies, or even fish fillets. Just remember to adjust your cooking times accordingly, as thicker fillets may take longer to cook.

Preparing the fish

First, rub the fish inside and out with lime or lemon juice. This will give the fish a nice tangy flavour. Rinse the fish with cold water, making sure the cavity is clean. Pat the fish dry and place it on a chopping board.

Using a sharp knife, create two shallow diagonal slashes on each side of the fish. These slashes will help the fish absorb the flavours of the spices and cook more evenly. Sprinkle a generous amount of your chosen seasoning into each slash and the cavity of the fish. You can use a variety of seasonings, such as Himalayan pink salt, celery salt, black pepper, onion powder, garlic powder, paprika, and coriander.

Once the fish is seasoned, place it in the refrigerator to marinate. You can leave it for as little as 30 minutes or even overnight for a more intense flavour.

When you're ready to cook the fish, heat a large skillet or frying pan over low-medium heat. Add a tablespoon of oil, followed by your choice of spices and aromatics. Some common choices include garlic, paprika, thyme, onion, allspice, and onions. Sauté these ingredients for about two minutes to release their flavours.

Now it's time to add the fish to the pan. Place the fish into the boiling broth and add any remaining vegetables and aromatics. Spoon the broth over the fish to ensure even cooking. Cover the pan and steam the fish until it is tender, about 3-5 minutes per side, depending on the thickness of the fish.

Just before removing the fish from the heat, add a knob of butter on top to add a creamy richness to the dish. Your Jamaican steamed fish is now ready to be served with crackers or rice!

Preparing the vegetables

To start, gather your vegetables. The traditional Jamaican steamed fish recipe often includes a variety of vegetables such as carrots, bell peppers, onion, garlic, thyme, and Scotch bonnet peppers. You can also add other vegetables like pumpkin, okra, chayote, or potatoes to give it a personal touch or depending on what you have available.

Once you have selected your vegetables, it's time to begin chopping. For the carrots and bell peppers, slice or chop them into uniform pieces. You want them to be roughly the same size so they cook evenly. Chop the onion and garlic cloves, and if you're using Scotch bonnet peppers, handle them with care as they can be extremely spicy. You can deseed and devein the peppers to reduce the heat if you prefer a milder flavour.

After all the vegetables are chopped, heat some butter or oil in a large skillet or pot over medium heat. You'll want to use a cooking vessel that is large enough to eventually accommodate the fish as well, so choose a size appropriate skillet or pot. Once the butter is melted or the oil is hot, add the chopped vegetables.

Sauté the vegetables for a few minutes until they start to soften slightly. You can also add spices like paprika, allspice, or black pepper at this stage to give the vegetables extra flavour. Stir the vegetables occasionally to ensure they cook evenly and don't burn.

At this point, you can also add some broth or water to the vegetables. This will create a savoury sauce that will infuse your steamed fish with flavour. Bring the liquid to a boil and then reduce the heat to a simmer. Cover the pot and let the vegetables cook for about 5 minutes.

Now your vegetables are ready for the fish to be added and the steaming process to begin. Place the fish into the pot, spoon the stock over it, and continue following the recipe for Jamaican steamed fish with crackers.

Cooking the vegetables

The vegetables are a key part of this dish and can be adapted depending on what you have available. The most commonly used vegetables are onions, bell peppers, carrots, okra, pumpkin, and potato. Other options include chayote, corn, cabbage, and scallion.

First, heat a large skillet or frying pan with some oil (around 1 tablespoon or more). You can also add some butter at this stage for extra flavour. Add the garlic, paprika, thyme, onion, allspice, and any other spices or herbs you are using. Stir this mixture for about two minutes.

Next, add your vegetables, starting with the toughest varieties first. For example, if you are using potatoes, add these first, followed by any other root vegetables such as carrots. Then, add your broth—this can be fish or seafood broth, or just water—and bring to a boil. Cover the pan and let the vegetables simmer for around 5-10 minutes.

At this point, you can add the fish to the pan and continue with the recipe. However, if you would like to cook the vegetables for longer, you can simply cover the pan and leave them to simmer for your desired amount of time before adding the fish.

Cooking the crackers

The crackers are the final component of this dish. You can adjust the texture of the crackers to your preference—soft, but not saggy, or retaining some hardness. To achieve the former, add the crackers to the pot and spoon liquid over them. Cover the pot for one minute, then remove from the heat and serve hot.

If you would like your crackers to retain some hardness, simply add them to the pot two minutes before the fish is done, cover, and serve while warm.

The type of cracker is important. Excelsior Water crackers, locally known as 'tough crackers,' are traditional. They are known for their crispiness and ability to stay fresh through long hot summers and damp hurricane seasons. Their unique texture allows them to absorb liquid without falling apart.

Frequently asked questions