Steaming Fish And Crackers: A Tasty, Quick Meal

Jamaican steamed fish and crackers is a delicious, versatile, and healthy one-pot meal. It is a traditional dish that is typically prepared on weekends. The dish is cooked in a spicy coconut sauce with vegetables, including carrots, peppers, and squash, and is seasoned with all-spice berries, onions, tomatoes, and garlic. The fish used is usually red snapper or yellowtail snapper, but any type of fish can be used. The unique aspect of this dish is the addition of water crackers, which are hard crackers that become soft and dough-like when heated and soaked in the sauce. The preparation involves gutting, scaling, and cleaning the fish, seasoning it with spices, and then steaming it with the vegetables and crackers. The result is a tasty and nutritious meal that can be served with rice or enjoyed on its own.

Selecting the right fish for steaming

Type of Fish

The type of fish you choose will depend on your personal preference and availability. Whole fish or fillets can be steamed, but fillets are generally easier to work with and require less preparation. When selecting a whole fish, look for smaller options, such as porgy, trout, or red snapper, which weigh around 1.5 to 2 pounds. These sizes are ideal for steaming and ensure even cooking. If you opt for fillets, delicate white fish like sea bass, sole, flounder, or tilapia are excellent choices. They have a mild flavour and delicate texture that pairs well with steaming.

Freshness

Regardless of the type of fish you choose, always prioritise freshness. Opt for fresh fillets from a trusted fishmonger or local market. If fresh fish is not readily available, flash-frozen fish from the supermarket can also work well. Just be sure to thaw it properly before steaming.

Avoid Oily and Firm Fish

When selecting a fish for steaming, it is essential to avoid oily and firm varieties such as bluefish, mackerel, or swordfish. These fish have a higher fat content, which can make them less suitable for steaming as they may become too oily or greasy. Their firmer texture may also result in a tougher, less delicate final product.

Consider Availability and Sustainability

When choosing your fish, consider the availability and sustainability of different options. Opt for fish that are locally sourced and in season, as they are more likely to be fresh and have a lower environmental impact. Additionally, look for fish that are sustainably caught or farmed to support responsible fishing practices.

Experiment with Different Varieties

Don't be afraid to experiment with different types of fish to find your favourite for steaming. For example, cod, halibut, and salmon are all good candidates for steaming, especially when using fillets. Steaming is a gentle cooking method that preserves the fish's delicate flavour and moisture, so it pairs well with a variety of mild-flavoured fish.

In summary, when selecting the right fish for steaming, opt for smaller whole fish or delicate white fish fillets, prioritising freshness and sustainability. Avoid oily and firm varieties, and don't be afraid to try different types of fish to find your preferred flavour and texture.

How to steam fish without a steamer

Method 1: Using a Heat-Proof Plate and Cooking Ring

• Place a stainless steel cooking ring in the centre of a shallow pot. The ring will act as a buffer between the boiling water and the plate you'll be steaming the fish on.
• Add about 2 inches (5.1 cm) of water to the pot. The water level should be just below the top of the ring.
• Set a heat-safe plate that's smaller than your pot on the cooking ring. Centre the plate to ensure it's secure and able to support the weight of the fish.
• Turn the cooktop to medium-high heat and bring the water to a low boil.
• Once the water is boiling, add your fish to the plate. Leave at least 1⁄2 inch (1.3 cm) of space between each piece to prevent sticking or uneven heating.
• Cover the pot and steam the fish for 5-7 minutes. Especially large or thick cuts may need up to 10-12 minutes.
• Remove the plate from the pot using a potholder or oven mitt. Serve the fish while it's hot, and be sure to drain any excess juice.

Method 2: Using a Steamer Basket

• Arrange your seasoned fish inside your steamer basket. Place the fish in a single layer, leaving at least 1⁄2 inch (1.3 cm) of space between each piece.
• If using a bamboo basket, line the bottom with parchment paper or lettuce, cabbage, or banana leaves.
• Fill a pot with 1–2 inches (2.5–5.1 cm) of water. The water level should be below the bottom edge of the steamer basket.
• Bring the water to a boil over medium-high heat.
• Set the steamer basket inside the pot and cover with a lid.
• Steam the fish for 5-7 minutes. Thicker cuts may need up to 10-12 minutes.
• Use a potholder or oven mitt to remove the steamer basket from the pot. Rest the basket on a heat-resistant surface until you're ready to serve.

Tips and Tricks

• You can use aromatics like minced ginger, crushed peppercorns, dried citrus zest, or anise in your steaming water for added flavour.
• If you don't have a cooking ring, you can use a large cookie cutter or crumpled aluminium foil balls to elevate your plate.
• If you're steaming vegetables as a side dish, account for the varying cook times between different types of veggies.

How to flavour crackers

Jamaican-style

Water crackers are baked with no added fat and are very tough. However, when heated and wet, they break down to a soft, dough-like texture. In Jamaica, they are enjoyed in tea, porridge, and in steamed fish. The crackers are added to the sauce and soaked until they become the perfect carby side to the fish.

Homemade crackers

You can make crackers from scratch by using a base of all-purpose flour, salt, water, and olive oil. You can then add your own choice of dry ingredients to maintain the texture, such as:

• Garlic & Thyme: 1 tsp garlic powder + 2 tsp dried thyme
• Everything: 1 tbsp everything bagel seasoning
• Honey Chipotle: 1 tbsp honey + 2 tsp ground chipotle pepper
• Onion & Black Pepper: 1 tsp onion powder + 1/2 tsp ground black pepper

Seasoned crackers

You can make seasoned crackers by drizzling a mixture of oil and spices over crackers. This recipe uses saltine crackers, but you can use a different type of cracker if you prefer. For the seasoning, mix together:

• 1 package dry ranch seasoning mix
• 1 package Italian seasoning mix
• 1/2 cup salted butter, melted
• 3/4 cup vegetable or canola oil
• 1 1/2 tablespoons crushed red pepper
• 1/4 cup grated Parmesan cheese

How to roll out and cut cracker dough

Rolling out and cutting cracker dough is a simple process, but it requires some attention to detail to get the best results. Here is a step-by-step guide:

Preparing the Dough:

Start by mixing your dry ingredients thoroughly. Then, add the fats (such as butter, oil, or cheese) and gradually add liquid to form a dough. Depending on the recipe, you may need to knead the dough before shaping it.

Rolling the Dough:

Rolling the dough to an even thickness is crucial for crackers. Use a large, hard surface like a kitchen counter. Dust the surface with a light layer of flour, lay parchment paper on top, and then add a little more flour. This preparation prevents the dough from sticking.

Use a rolling pin to roll out the dough to a relatively thin, even thickness. Aim for a rough rectangle shape, about 1/16-inch thick. If the dough is moist, you can also use a pasta roller to help achieve a thin, consistent result.

Cutting the Crackers:

Before baking, score and mark the dough to ensure uniform-shaped crackers. You can use a knife, razor blade, pastry wheel, or pizza cutter. The traditional shape is a square or rectangle, but feel free to get creative with small fun-shaped molds.

Don't throw away the scraps! Reroll the leftover dough and cut out more crackers to make the most of your batch.

Baking the Crackers:

Place the cut-out crackers on a baking sheet, leaving little space between them as they don't spread much during baking. Brush the crackers with water, which will help any seasonings stick to the dough.

Preheat the oven to around 400°F. The high temperature will help remove moisture from the dough, creating a crispy texture. Bake the crackers until they turn a golden brown color, then remove them from the oven and let them cool on a wire rack.

Storing the Crackers:

To maintain crispness, store the cooled crackers in an airtight container or wrap them and place them in the freezer. Avoid humid environments, as crackers will quickly turn soft and stale.

By following these steps, you'll be able to create delicious, perfectly shaped crackers to accompany your Jamaican steamed fish.

How to cook steamed fish the Cantonese way

Ingredients

You will need the following ingredients to cook Cantonese-style steamed fish:

• A whole white-fleshed fish, cleaned and gutted, about 1½ to 2½ pounds (or 1 to 1½ pounds of lean white fish fillets).
• Fresh ginger, enough to thinly slice about 15g.
• Scallions, enough to cut into 2-inch lengths.
• A small bunch of cilantro, leaves and tender stems separated from larger stems.
• Light soy sauce.
• Shaoxing wine or dry sherry.
• Granulated sugar.
• Neutral oil with a high smoke point, such as vegetable or canola oil.
• (Optional) A small hot, fresh red pepper, such as Fresno or Thai bird’s-eye, thinly sliced.

Method

• Prepare your steaming setup. You can use a metal-tiered steamer, a bamboo steamer, or a wok/deep skillet/pot with a lid. Place a small round metal elevated rack or an empty tuna can at the bottom and fill it with 1-2 inches of water. Bring the water to a boil.
• Rinse your fish fillet and carefully lay it on an oblong heat-proof plate that fits your steaming setup. If using a whole fish, rinse it under cold running water and pat it dry with paper towels. Make a couple of deep slashes through the flesh perpendicular to the spine to ensure even cooking. Lightly salt the fish and stuff a few aromatics (ginger and scallion trimmings) into the cavity.
• Carefully place the plate of fish into the steamer and adjust the heat to medium. The water should maintain a slow boil that generates enough steam without evaporating too quickly.
• Cover and steam the fish for 7-10 minutes, depending on the size and thickness of the fillet. Smaller, thinner fillets (half an inch) may cook in as little as 4-5 minutes. To check for doneness, use a butter knife to gently pierce the thickest part of the fillet. If the knife falls through easily without resistance, the fish is done.
• Turn off the heat and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish.
• To make the sauce, heat a wok or small saucepan to medium-high heat and add 2 tablespoons of vegetable oil. Add the remaining ⅔ of the ginger and fry for 1 minute.
• Add the white parts of the scallions and cook for 30 seconds, then add the remaining scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture (light soy sauce, Shaoxing wine or dry sherry, granulated sugar, and hot water). Bring the mixture to a bubble and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour the sauce over the steamed fish. If desired, you can add the remaining raw aromatics (scallions, ginger, and cilantro) after adding the sauce.
• Heat an additional 1 tablespoon of vegetable oil until shimmering and carefully spoon or pour it over the raw aromatics. They should sizzle and release their fragrance.
• Serve the Cantonese-style steamed fish immediately with steamed white rice.

Tips

• When preparing the aromatics, cut the scallions into 2-inch lengths and then cut them in half lengthwise. Julienne them thinly. For the ginger, thinly slice about a 1-inch knob and then julienne it. Give the cilantro a rough chop.
• To check if the ginger is fresh, it should have smooth skin. Older ginger will have wrinkly skin and dry flesh.
• When preparing the soy sauce mixture, combine light soy sauce, Shaoxing wine or dry sherry, granulated sugar, and hot water in a small bowl. Stir until the sugar is mostly dissolved.
• When steaming the fish, avoid lifting the lid of the steamer as it can slow down the cooking process.
• To test for doneness, you can also use a chopstick to poke through the thickest part of the fish. If it goes through without resistance, the fish is cooked.
• When pouring the hot oil over the aromatics, be very careful as hot oil can cause severe injuries.
• This dish is best served immediately while the fish is still hot and silky.

Frequently asked questions