Steam Fish, Jamaican Style: Okra And Spices

Jamaican steamed fish with okra is a flavourful, spicy, and succulent dish that is sure to tantalize your taste buds. This one-pot meal is a versatile dish that can be served as a full meal or a main course. The best fish for steaming is whole red or yellowtail snapper, but you can also use other types of white fish such as sea bass, grouper, or butterfish. The cooking technique is simple: sauté the vegetables, lay the fish on top, add some broth, cover and steam! The result is a juicy and tender fish in a tasty sauce.

Choosing the right fish

Red snapper is a popular choice for Jamaican steamed fish and is known for its ability to hold its shape during cooking. Other suitable options include doctor fish, butterfish, sea bass, grouper, and any other meaty fish. If you want to use a white fish, consider options like yellowtail snapper, sliced kingfish, grunt, lionfish, or even parrotfish.

When selecting your fish, consider the size as well. Smaller, individual-sized fish like snapper are ideal for this preparation method. Larger fish may require longer cooking times and can be cut into steaks or smaller pieces if needed.

Additionally, look for fresh, high-quality fish with clear eyes, bright red or pink gills, and firm flesh. Avoid fish with dull eyes, discolored gills, or flesh that is soft or separates easily.

Remember to clean and prepare your fish thoroughly before cooking. Scaling, gutting, and washing the fish in lime or vinegar water are important steps to ensure the best flavor and remove any unwanted odors.

Preparing the fish

Firstly, select your fish. Jamaicans typically prefer using whole red or yellowtail snapper fish for steaming, but other options include doctor fish, grunt, grouper, lionfish, or sliced kingfish. You can also use any firm white-fleshed fish that doesn't fall apart easily when cooked, such as sea bass.

Once you have chosen your fish, it's time to clean it. Wash the fish thoroughly in lime or vinegar water to remove any unwanted residue or odours. Scaling and gutting the fish is an important step to ensure it is clean and ready for cooking. You can also cut the fins with a knife or kitchen shears if desired. After cleaning, make sure to drain the liquid from the fish and pat it dry with paper towels.

The next step is seasoning. Season the fish generously with salt and black pepper, or a combination of all-purpose seasoning, fish seasoning, and dried thyme. You can also add other spices like paprika, minced garlic, and grated ginger to enhance the flavour. Don't be shy with the seasoning, as this step is key to infusing the fish with flavour.

Some cooks like to marinate the fish for 30 minutes or even overnight in the refrigerator after seasoning. This step is optional but can add an extra layer of flavour to your dish. Simply rub the fish with lemon or lime, place it in a large bowl or saucepan, and coat it with the seasonings.

After the fish is cleaned, seasoned, and optionally marinated, it is now ready for the cooking process. You can follow the rest of the recipe instructions to steam the fish with okra and vegetables, creating a delicious and authentic Jamaican meal.

Preparing the vegetables

First, gather your vegetables. The vegetables used in this recipe can vary but typically include okra, pumpkin, carrots, onions, garlic, and scallions or spring onions. Some recipes also call for potatoes, bell peppers, and tomatoes.

Once you have your vegetables, it's time to start chopping. Chop the onions, garlic, and scallions finely. For the carrots and potatoes, a julienne or small cube is best. The pumpkin should be diced, and the okra can be sliced or left whole, depending on your preference. If you are using bell peppers and tomatoes, dice them as well.

Heat a large pot or skillet on medium heat and add a tablespoon or two of oil. You can use coconut oil or any other cooking oil of your choice. Toss in the vegetables, except for the okra. Sauté them for about 7 to 10 minutes, stirring occasionally. If you are using potatoes and carrots, make sure they are par-cooked before moving on to the next step.

Now, it's time to add the liquids. Pour in about a cup of water, or enough to just cover the vegetables. You can also use fish stock or, for an authentic Jamaican touch, mix half a cup of water with a packet of fish tea soup mix. Bring the liquids to a boil and continue cooking the vegetables until they are tender.

At this point, you can add the okra to the pot, along with any additional seasonings or spices you wish to include. Give everything a good stir to combine all the flavours.

And there you have it! Your vegetables are now ready to be used as a bed for steaming the fish. Simply lay the seasoned fish on top of the vegetables, add some more liquid, cover the pot, and let the steaming begin!

Cooking the vegetables

Wash and prepare the okra and set aside in a separate bowl.

In a large, wide skillet, heat some cooking oil on medium heat for 1 minute. Add the curry powder and stir with a large wooden spoon for 1 minute.

Add the diced pumpkin, chopped onions, garlic, thyme, pimento, scotch bonnet, bell peppers, carrots and potatoes, then cover the pot and let them cook on medium-high heat for 2 minutes. Do not add the okra at this point.

Use a large spoon to spread the sautéed vegetables and seasonings evenly in the pot to form a 'bed' for the fish. Add the butter to the centre of the pot and let it melt.

Add a cup of water and continue to cook until the carrots and potatoes are par-cooked.

Once the vegetables are par-cooked, add the fish to the pot and place it on the bed of vegetables. Cover the pot and let the fish steam on medium heat for 2-3 minutes.

After about 10 minutes of cooking the fish, add the okra and continue to cook for another 5 minutes.

Cooking the fish

First, wash the fish with lime or lemon juice and water, ensuring all scales and guts are removed. Then, pat the fish dry and score each fish with 2 or 3 cuts along each side. Next, combine the all-purpose seasoning, fish seasoning, salt, black pepper, and dried thyme, and season the fish thoroughly.

In a separate bowl, put the fish tea soup packet and 1 cup of water and mix until the seasonings dissolve.

Heat a large pot with 1 or 2 tbsp of oil, then toss in the vegetables minus the okra. Sauté for 7 to 10 minutes, then add 1 cup of water and continue to cook until the carrots and potatoes are par-cooked.

Add the soup mix into the pot of vegetables along with the okra and pepper sauce, then stir. Once all is incorporated, lay the fish on top of the broth and baste.

Finally, cover the pot and allow the fish to steam, basting throughout for 10-15 minutes, or until the flesh is white.

Serve with rice, boiled dumplings, green banana, or fried dumplings.

Frequently asked questions