Steaming Caribbean Fish: A Spicy, Healthy Delight

Jamaican steamed fish is a delicious, healthy dish that can be made with a variety of vegetables and spices. The most popular choice of fish is snapper, but other types of white fish can also be used. The fish is typically seasoned with a variety of spices such as garlic, thyme, and black pepper, and then steamed in a pot with vegetables and broth. This dish is often served with rice, crackers, or other side dishes. Preparing and cooking the fish properly ensures that it is perfectly steamed and intact, with a captivating flavour.

Choosing your fish

When it comes to choosing your fish for a Caribbean-style steamed dish, there are a few options to consider. Firstly, the type of fish itself is important. Jamaicans traditionally prefer to use whole red or yellowtail snapper, which is a firm white fish with a delicate flavour that goes well with the other ingredients. However, you can also use any other type of white fish such as doctor fish, grunt, grouper, lionfish, or even sliced kingfish. If you opt for snapper, ask your fishmonger to gut the fish for you if you don't want to do it yourself. Buying in bulk is a good idea if you cook fish regularly.

The size of the fish is also a factor to consider. If you're using a smaller variety like porgy, go for the smaller option as it tends to be tastier. For a 2-pound fish, which is a common size for this dish, you'll want to adjust the cooking time accordingly. A larger fish will take longer to cook, while a smaller fish will be done sooner.

When selecting your fish, look for one that is fresh and has clear, moist eyes. The gills should be bright red, and the flesh should spring back when pressed. Avoid any fish with a strong, fishy smell, as this indicates it may not be as fresh.

Once you've chosen your fish, you'll need to prepare it for cooking. Scale, gut, and wash the fish thoroughly in lime or vinegar water to remove any impurities. You can ask your fishmonger to scale the fish if you prefer, but gutting it yourself will ensure you remove all the internal organs that can affect the taste. After washing, pat the fish dry with paper towels or a clean cloth.

Now you're ready to season the fish. A typical Caribbean blend includes lime juice, crushed garlic, black pepper, salt, and thyme. You can rub these ingredients onto the fish and let it marinate in the refrigerator for 30 minutes to overnight. This step is key to infusing your fish with flavour before steaming.

Preparing the vegetables

Ingredients:

For this recipe, you will need a variety of fresh vegetables, including:

• Onions
• Bell peppers (red, green, and/or orange)
• Carrots
• Tomatoes
• Okra
• Irish potatoes or yams
• Pumpkin
• Green onions or scallions
• Garlic
• Thyme

Slicing and Chopping:

After gathering your vegetables, it's time to prepare them for cooking. Here's what you need to do:

• Thinly slice or chop the onions.
• Slice or chop the bell peppers. You can use a combination of red, green, and/or orange peppers for added colour and flavour.
• Peel and thinly slice the carrots.
• Dice the tomatoes.
• If using okra, cut off the ends and set them aside separately, as they will be added later in the cooking process.
• If using Irish potatoes, dice or julienne them. Alternatively, you can use yams.
• Dice the pumpkin, if using.
• Chop the green onions or scallions.
• Peel and chop or crush the garlic cloves.

Cooking the Vegetables:

Once all your vegetables are prepared, it's time to cook them:

• In a large skillet or pot, heat some oil or butter over medium heat.
• Add the sliced or chopped vegetables, starting with the toughest ones first. Usually, this means adding the potatoes or carrots first, followed by the other vegetables.
• Sauté the vegetables until they start to soften. This should take around 3-4 minutes or about 5 minutes.
• If you're using garlic, add it towards the end of the cooking process to avoid burning it.
• You can also add spices and herbs, such as thyme, at this stage to infuse their flavours into the vegetables.
• After the vegetables are slightly softened, it's time to add the fish and continue with the rest of the recipe.

Remember, you can adjust the quantities of vegetables to your preference or what you have on hand. This dish is versatile and allows you to be creative with your ingredients!

Marinating the fish

Firstly, prepare your fish by scaling, gutting, and washing it thoroughly in lime or vinegar water. This step is crucial in removing any dirt or impurities from the fish and ensuring it is ready for the marination process. Once the fish is cleaned, drain all the liquid and pat the fish dry with paper towels or a clean cloth. This step will help the seasonings adhere better to the fish.

Next, it's time to season the fish. In a large bowl or saucepan, rub the fish with a generous amount of lime or lemon juice. You can also use vinegar if you prefer. Then, add your desired amount of salt, black pepper, garlic, ginger, thyme, and white or black pepper. Mix well until the fish is evenly coated. You can use your hands or a spoon to ensure the seasonings are distributed properly.

After seasoning, cover the fish and place it in the refrigerator to marinate. As mentioned, the marination time can vary depending on your preference and how intense you want the flavours to be. For a quick marination, leave the fish in the fridge for at least 30 minutes. However, if you have the time, leaving it overnight will result in a more flavourful dish.

While the fish is marinating, you can prepare the rest of your ingredients and start cooking your vegetables. This will ensure that your fish is full of flavour by the time it hits the pan!

Cooking the vegetables

There are a variety of vegetables that can be used in this dish, depending on your preference. Here are some options:

• Onions
• Garlic
• Carrots
• Bell peppers (red, green, orange, or a combination)
• Scotch bonnet peppers (or cayenne pepper)
• Okra
• Tomatoes
• Pumpkin
• Irish potatoes
• Thyme
• Ginger

You can also add other vegetables of your choice, such as:

• Yam
• String beans
• Green bananas
• Ground provisions (boiled)

To cook the vegetables, start by heating some oil in a large skillet or pot over medium heat. Add butter and let it melt. Next, add the vegetables, starting with the tougher ones first. Sauté the vegetables until they are slightly soft, this should take around 3-5 minutes. You can then season the vegetables with salt and pepper, to taste.

For a more flavourful dish, you can also add spices such as paprika, allspice, and garlic powder to the vegetables while sautéing.

After the vegetables are cooked, you can add the fish to the pot and continue with the steaming process as described in the previous section.

Cooking the fish

First, rub the fish with lime or lemon juice, inside and out. Rinse the fish with cold water, ensuring the cavity is thoroughly cleaned, then pat dry.

Next, make two or three shallow diagonal slashes on each side of the fish. Season the fish with salt, black pepper, garlic, ginger, thyme and any other spices you wish to add. You can also add a little hot sauce at this stage. Place the fish in the refrigerator to marinate for 30 minutes to an hour, or even overnight.

In a large skillet or frying pan, melt some butter or oil over low-medium heat. Add the vegetables, starting with the toughest ones first. For example, potatoes, carrots, onions and peppers. Sauté for a few minutes until slightly soft. You can also add some water or fish stock at this point, bringing it to a boil.

Now it's time to add the fish. Place the fish into the boiling stock and add any remaining vegetables and seasonings. Spoon the stock over the fish, cover, and steam on a low heat for around 15 minutes, turning the fish halfway through. You can also spoon some of the liquid over the top of the fish before covering the pan.

Just before removing the fish from the heat, add a little butter on top. The fish is now ready to serve!

Frequently asked questions