Jamaican Steamed Fish

Name: Jamaican Steamed Fish
Prep time: 15 min
Cook time: 14 min
Ingredients: 1 whole Red snapper (Any white fish. Scaled and gutted.); ½ tsp Salt; 1 tsp Black pepper; 1 tsp Fish seasoning (any brand like cool runnings, grace.); 1 Red bell pepper (chopped); 1 Yellow Bell Pepper (chopped); 1 Green Bell Pepper (chopped); 1 whole Lemon; 1 medium Onion (chopped); 3 Garlic cloves (finely chopped); 3-4 sprigs Fresh Thyme; 3-4 Fresh Okra (chopped); 5 Pimento berries (or 1 tsp allspice); 2 sprigs Green onion (chopped); 2 Scotch bonnets; 3 tbsp Tomato ketchup (or sauce); 1 tsp Ginger paste (or grated ginger); 1 tsp Bouillon powder; ½ tsp Fish Seasoning; Salt and pepper to taste; 2-3 cups Broth (or hot water); 3 tbsp Cooking oil

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This one-pot Jamaican steamed fish is a vibrant and flavorful seafood meal. Seasoned to perfection, whole red snapper is simmered in a savoury broth with a colourful medley of bell peppers, fresh thyme, okra, scotch bonnets, ginger, and garlic. Perfectly paired with rice or bammy, this Jamaican steam fish is a delightful way to bring bold Caribbean flavours to your kitchen.

Jamaican Steam Fish Recipe

This Jamaican steam fish is one of those Caribbean recipes that sweeps your countertops and fridge. Are some carrots nearing their end? Throw them in! Zucchini, did you forget about it in the vegetable drawer? It's a perfect addition! These extras allow you to customize the recipe and maximize what you have.

Sautéing the onion and garlic first is crucial. This step sets the stage for other spices and herbs to shine and an authentic Jamaican flair to be added. Trust me, don't rush this part. You'll thank me later! Once you've added your broth and let the vegetables soften, it's time to place the fish in this fragrant sauce. Cover the pot, let it steam, and in just 15 minutes, you'll have a dish that feels like it took hours to prepare. The fish comes out perfectly cooked—tender and juicy, soaking up all the fish stock flavours.

Jamaican Steamed Fish Ingredients

Whole Red Snapper – Scaled and gutted. Red snapper is traditional for this recipe, but other firm white fish like grouper, sea bass, or tilapia work well.
Fresh Thyme – Adds a fragrant, herbaceous note.
Green Onion – Provides a fresh, sharp flavour.
Lemon – Used to wash fish, adding a refreshing citrusy zing.
Pimento Berries (or Allspice) – Provide warm, peppery depth.
Scotch Bonnets – Add heat and a fruity undertone.
Ginger Paste or Grated Ginger – Adds zesty, spicy warmth.
Garlic – Adds pungent, aromatic depth.
Salt and Black Pepper – Essential for enhancing the natural flavours.
Fish Seasoning – A blend of herbs and spices tailored to enhance fish, often from brands like Cool Runnings or Grace.
Bouillon Powder – Enhances the umami flavour and richness of the broth.
Tomato Ketchup or Sauce – Adds sweetness and tanginess, balancing flavours.
Cooking Oil – Used for sautéing the onions, garlic, and spices to release their flavours and create a flavorful base.
Broth- For the gravy and creates the soup.

How to Make Jamaican Steamed Fish

· Prepare the Fish

Wash the fish with water and lemon, then rinse it thoroughly.

Make deep cuts on both sides of the fish. Pat dry the fish with a paper towel and sprinkle black pepper, salt, and fish seasoning. Use your hand to rub the seasoning into the fish. Set aside.

· Sauté the Base

Add cooking oil to a pot over medium heat, sauté the onion and garlic for 1 minute.

· Cook the Vegetables and Spices

Add the peppers, okra, thyme, and pimento. Stir fry until peppers sweat or soften for 2 minutes.

Add the salt, black pepper, fish seasoning, bouillon, ginger, green onion, ketchup, and broth. Stir to combine.

· Steam the Fish

Put the fish in the sauce and cover the pot to cook for 15 minutes on medium heat. Baste the fish with some sauce. If necessary, you may add water.

· Serve

Serve with rice or bammy.

Jamaican Steam Fish Recipe Tips

Use Fish Fillets: I made this recipe using whole fish. Feel free to try it with fish fillets. Be sure to adjust cooking times accordingly.

Let the Fish Marinate: Marinate the fish for a few hours or overnight to let the spices penetrate deep into the meat.

Choose Fresh Fish: Choosing fresh fish is vital to flavour and texture. Ensure the fish has been properly gutted and scaled before starting.

Adjust the Heat: Scotch bonnets are very spicy. If you prefer a milder dish, use fewer Scotch bonnets or substitute milder peppers.

Basting the Fish: Baste the fish with the sauce while it cooks to keep it moist and flavorful.

Adjust Consistency: Add more broth or water if the sauce becomes too thick. If it’s too thin, cook uncovered over medium heat for a few minutes to reduce.

Presentation: For a more elegant presentation, garnish with fresh thyme sprigs and squeeze lemon juice before serving.

Jamaican Steamed Fish FAQ’s

What Fish is Best for Steaming?

Red snapper is a popular choice for this Jamaican steamed fish recipe due to its firm texture and mild, sweet flavour. However, sea bass, known for its buttery texture and delicate flavour, steams beautifully. If you want mild-flavoured fish that steams well, tilapia is the way to go.

How do I know when the fish is cooked?

When determining if your fish is fully cooked, test it at the thickest point with a fork. Gently twist the fork at an angle. It is done if the fish easily flakes and no longer looks translucent or raw. A reliable guideline is to ensure the internal temperature of the fish reaches 140-145 degrees.

How do I store leftover steamed fish?

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. To avoid overcooking the fish, reheat gently on the stove or microwave.

Jamaican Steam Fish Recipe

Jamaican Steamed Fish Ingredients