Jamaican Steamed Fish

Culture & context

About this dish

Steamed fish is a favourite at seafood restaurants and coastal cookshops, where snapper is commonly paired with okra, pumpkin, chocho and Scotch bonnet.

Did you know? Water crackers serve two purposes: they are an accompaniment and they soak up the seasoned fish broth.

Equipment needed

• Wide deep skillet or fish pot with lid
• Fish spatula
• Chef’s knife and cutting board
• Small bowl
• Measuring cups and spoons
• Instant-read thermometer, optional

Ingredients

• 2 large whole snapper, 700–900 g / 1½–2 lb each, cleaned, or 4 smaller fish
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground allspice
• 3 cloves garlic, minced
• 5 sprigs thyme
• 2 scallions, chopped
• 1 medium onion, sliced
• 1 medium carrot, thinly sliced
• 150 g (about 1 cup) pumpkin, thinly sliced
• 1 small chocho, peeled and thinly sliced, optional
• 8–10 okra, trimmed
• ½ to 1 Scotch bonnet pepper
• 500 ml (2 cups) fish stock or water
• 2 tablespoons butter
• 6–8 Jamaican water crackers
• 1 tablespoon lime juice

Before the heat

Preparation steps

1. Season fishPat fish dry and make shallow slashes. Season inside and out with salt, pepper, allspice, half the garlic and half the thyme. Rest 15 minutes.
2. Prepare vegetablesSlice onion, carrot, pumpkin and chocho. Trim okra. Chop scallions.
3. Arrange the basePlace onion, carrot, pumpkin, chocho, scallion, remaining garlic and thyme in a wide pan.

At the stove

Cooking instructions

1. Start the brothAdd stock or water, butter and Scotch bonnet. Bring to a gentle simmer for 5 minutes.
2. Add fishLay fish over the vegetables. Spoon broth over it, cover tightly and simmer gently for 12 minutes.
3. Add okraAdd okra around the fish, cover and cook 6–8 minutes more.
4. Add crackersTuck water crackers into the broth and cook 2–3 minutes until softened but not dissolved.
5. FinishCheck fish for doneness, add lime juice, taste broth and remove Scotch bonnet if desired. Serve fish with vegetables, crackers and broth.

Working timeline

• 0:00–0:15: Season fish and slice vegetables
• 0:15–0:20: Simmer vegetable broth
• 0:20–0:32: Steam-braise fish
• 0:32–0:40: Add okra
• 0:40–0:43: Add crackers
• 0:43–0:55: Check, rest and serve

What to serve with it

Storage & reheating

Refrigerate fish and broth for up to 2–3 days. Reheat gently in a covered pan. Crackers will continue to soften, so fresh crackers may be added when serving leftovers.

Editorial note

Reviewed for Jamaican context by James Dunn, LimeGrid founder — Jamaica.