Ella Walter
Jamaican steamed fish is a tasty, filling, and healthy dish that can be cooked in under an hour. It is a versatile dish that can be served as a full meal or a main dish. The dish is cooked to tender, flaky perfection in a pot with sautéed vegetables, peppers, and aromatics. The fish is typically seasoned with spices and herbs such as garlic, ginger, thyme, and allspice, and steamed with vegetables in a savoury broth. The type of fish used can vary, but it is best to choose a fish that doesn't fall apart easily when cooked, such as red snapper, butterfish, or sea bass.
| Characteristics | Values |
|---|---|
| Type of fish | Red snapper, sea bass, cod, grouper, tilapia, parrot fish, butterfish, doctor fish, drum, bass, or any white fish |
| Cooking time | 7-15 minutes |
| Spices | Garlic, ginger, thyme, white or black pepper, paprika, allspice, scotch bonnet pepper |
| Vegetables | Onions, tomatoes, carrots, bell peppers, okra, pumpkin, squash, potato, green onion |
| Base | Vegetable stock, chicken stock, or water |
| Accompaniments | Bammy (cassava flatbread), crackers, rice, green banana, breadfruit |
| Sauce | Coconut milk, coconut sauce |
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What You'll Learn
Choosing the right fish
Jamaican-style steamed fish is a versatile dish that can be made with various types of fish. When choosing the right fish for this recipe, consider the following factors:
Type of Fish
You can use any type of fish for Jamaican-style steaming. Common choices include red snapper, sea bass, tilapia, cod, grouper, and parrotfish. These fish are firm enough to hold their shape during cooking and have a mild flavour that pairs well with the spices and vegetables typically used in Jamaican steamed fish recipes.
Whole Fish vs. Fillets
Traditional Jamaican steamed fish recipes often use whole fish, but fillets can also be used. If using fillets, adjust the cooking time accordingly, as fillets will cook faster than a whole fish.
Firmness and Flakiness
Choose a fish that has firm flesh and will flake nicely when cooked. Steaming is a gentle cooking method, so a fish that is too soft or delicate may fall apart easily. Fish like red snapper, doctor fish, and butterfish are good choices as they have a firmer texture and hold up well during steaming.
Availability and Sustainability
Consider the availability and sustainability of the fish you choose. Opt for fish that is locally sourced and in season, as it will likely be fresher and have a lower environmental impact.
Personal Preference
Finally, consider your own taste preferences. If you have a favourite fish or are looking to try something new, Jamaican steamed fish is a versatile dish that can accommodate various types of fish.
Remember, the key to choosing the right fish for Jamaican-style steaming is to select a firm, flaky fish that will hold its shape during cooking and complement the flavours of the dish. With the right choice of fish and proper preparation, you'll be well on your way to creating a delicious and authentic Jamaican steamed fish meal.
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Preparing the vegetables
Once you have your vegetables, it's time to start chopping. Use a sharp knife to cut them into uniform sizes. This will ensure even cooking. You can be flexible with the size of your vegetable pieces, but aim for a medium dice or a thin slice. This will allow the vegetables to cook through while still holding their shape.
After chopping, heat some olive oil or butter in a large skillet or sauté pan over medium heat. Add the vegetables, starting with the toughest varieties first. For example, potatoes, carrots, and other root vegetables should go in before onions and peppers, which cook more quickly. Sauté the vegetables for around 2-3 minutes, stirring occasionally, until they start to soften.
Next, pour in your choice of stock. Vegetable stock is a good option for a vegetarian dish, but you can also use chicken stock or even just water. Bring the stock to a boil, then reduce the heat to a simmer. Allow the vegetables to cook in the stock for a few minutes, until they are almost tender.
At this point, you can remove the vegetables from the pan and set them aside temporarily. This step is optional but helps prevent overcooking. Now, you're ready to add the fish and continue with the recipe.
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Seasoning the fish
First, clean the fish with lime or lemon juice and water, then pat it dry with paper towels or a clean cloth. Score the fish by making shallow diagonal cuts on both sides. This helps the seasoning penetrate the fish and promotes even cooking.
For the seasoning, you can use a combination of salt, garlic, ginger, thyme, white or black pepper, paprika, and onion powder. Mix these spices together in a small bowl. You can also use a store-bought fish seasoning or make your own blend.
Rub the seasoning mixture generously inside and outside the fish cavities, ensuring an even coating. If you have time, let the seasoned fish marinate in the refrigerator for 20 minutes to overnight. This allows the flavours to penetrate the fish, resulting in a more flavourful dish.
After marinating, the fish is ready to be steamed. However, you can also sauté the spices before adding the broth and vegetables for an extra burst of flavour. This step is optional but recommended if you want to enhance the flavours of the dish.
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Cooking the dish
First, clean the fish with lime or lemon juice and water, then pat it dry with paper towels. Score the fish by cutting shallow diagonal cuts on both sides. Season the fish (inside and out) with salt, garlic, ginger, thyme, white or black pepper, and fish seasoning. Let it marinate for 20 minutes to soak in the flavours. You can also leave it in the fridge to marinate for 30 minutes or overnight.
Heat olive oil in a large skillet over medium heat. Add the sliced onions, carrots, bell peppers, garlic, green onions, and Scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavours. Add the remaining fish seasoning to the vegetables and stir.
Pour in the vegetable stock, chicken stock, or water and bring the mixture to a boil. You can also add potatoes at this stage. Add the tomatoes, okra, thyme, and butter to the pan. Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.
Cover the skillet tightly and steam over medium-low heat for 15-20 minutes (for whole fish) or 10-12 minutes (for fillets). You can also steam the fish for 7-10 minutes or until the fish is flaky. Turn the fish halfway through cooking. Just before removing from the heat, add butter on top of the fish.
Jamaican steamed fish is often served with bammy (cassava flatbread), green bananas, breadfruit, rice and peas, or crackers.
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Serving suggestions
Jamaican steamed fish is a versatile dish that can be served as a full meal or a main dish. It is often served with bammy, a traditional Jamaican flatbread made from grated cassava, which has a slightly chewy texture that complements the flaky fish. The bread is also hearty enough to soak up the fish's juices.
Rice and peas, especially coconut-infused rice, make a perfect light accompaniment to the savoury taste of steamed fish. Green bananas, boiled in their skin until tender, are another staple in Jamaican cuisine that pairs well with the dish. Breadfruit, with its potato-like flesh and naturally buttery taste, also tastes great alongside the fish.
You can also serve the steamed fish with classic sides like callaloo, which adds a boost of greens, and boiled dumplings, which are perfect for soaking up the flavorful broth.
If you want to add more vegetables to the dish, corn, sweet potatoes, or pumpkin are great substitutes. You can also use any other white fish like parrot fish as a substitute for red snapper fish.
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Frequently asked questions
Red snapper is a popular choice, but you can use any type of fish that doesn't break apart easily when cooked. Other options include sea bass, cod, grouper, tilapia, parrot fish, butterfish, and doctor fish.
You'll need fish, vegetables (such as onions, tomatoes, carrots, bell peppers, and okra), garlic, scallions, thyme, Scotch bonnet peppers, stock (vegetable, chicken, or fish), and butter. You can also add coconut milk or sauce for a more authentic Jamaican flavour.
You'll need a large skillet or sauté pan with a lid, a sharp knife, a cutting board, a wooden spoon or silicone spatula, and a fish spatula or tongs.
