Jamaican Steamed Fish – Healthy delicious pot of fish cooked in a spicy broth with vegetables– A great Lenten meal in a pot.
This is one of those meals that I make all the time in different ways depending on my mood and ingredients. You know, the one that forces you to clean out your fridge. Because you can add a different variety of vegetables in the mix, depending on what you have on hand. Even throw in some carbs too!
I know a lot of people don’t like their fish with heads and tails on. I remember a time when I brought fish to a potluck, thinking everyone would love it and all they talked about was the head….Yes! Even though they cleaned up their plate. To some it might not be the most prettiest thing to look. However, when fish on the bone is done right, it’s amazing. And a lot of cultures out there can have any other way.
Okay, now lets talk about a few things to do that would make this come out really tasty.
I make it a habit of spicing the fish before adding to the pot- you can do it minutes to an hour ahead or even marinate the fish overnight. Not a requirement but makes it tastier, if you are pressed for time then ignore this.
Do take a few minutes and sauté the spices before adding the broth and vegetables – for the health conscious just skip this part and proceed with the next steps.
If you want to try this with fish fillets then go ahead and give it a go and be sure to adjust the cooking times based on your fish.
Enjoy!!!!
Jamaican Steamed Fish
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Ingredients
- 2 whole red snapper about 1 ½- 2 Pounds cleaned and scaled
- 1 whole lime or lemon
- 1 teaspoon chopped fresh thyme
- 1 medium onion sliced
- 1 teaspoon paprika
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- 1 medium tomato diced
- 1/2 teaspoon all spice
- 2 green onions chopped
- 1 whole scotch bonnet pepper replace with cayenne pepper, adjust to taste
- 1 bell pepper sliced
- 2 Cups or more Vegetables Carrots, chayote sliced
- 2 cups fish stock adjust with more or less
- 1 Teaspoon bouillon cubes or powder optional
- 2 Tablespoons butter
- Salt and pepper to taste
Instructions
- Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime.
- Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme and white or black pepper
- Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight
- Heat Large Skillet with about 1 tablespoon or more oil then add garlic, paprika, thyme, onion, all spice and onions. Stir for about two minutes.
- Add vegetables starting with toughest. Begin with potatoes if using any, followed by 2 cups fish or seafood broth -bring to a boil. Cover and let it simmer for 5 minutes.
- Place fish into the boiling fish stock and add, tomato, green onion and whole scotch bonnet pepper if necessary,
- Spoon stock over the fish, cover and steam on medium heat till it’s tender about 3-5 minutes per side depending on thickness of fish.
- Just before removing from the stove – add butter on top of the fish.
- Serve with crackers or rice.
Tips & Notes:
- I make it a habit of spicing the fish before adding to the pot- you can do it a minutes, an hour or even marinate the fish overnight. Not a requirement but makes it tastier, if you are press for time then ignore this.
- Do take a few minutes and sauté the spices before adding the broth and vegetables- for the health conscious just skip this part and proceed with the next steps.
- If you want to try this with fish fillets then go ahead and give it a go be sure to adjust the cooking times based on your fish.
Nutrition Information:
Blue says
OMG, I made this after seeing your recipe and it is so good and very authentic! I have been to Jamaica a few times and always miss the food. I don’t have to miss it anymore thanks to you. I just wanted to say thank you so much for sharing your recipes. They are perfect!
I have prepared steamed fish two days in a row and took on break on the third to make Escovitch…that recipe is perfect too. I’ve made a few of your other recipes (curry chicken, FESTIVAL…my fave, and pumpkin soup) recently and can’t say enough about them. Thanks again for taking the time to post. I will be trying your recipes for other countries I haven’t visited just because these Jamaican ones are so authentic. Much love, be blessed.
imma africanbites says
Awww, thank you so much for taking the time to share your feedback, Blue. You have a wonderful week!
Judith king says
It was tasty even with okra try adding that at the end.
Courtney Bertrand says
This was wonderful! My family loved it!
Kylie says
We caughts some lovely snapper the other day and cooked it with this recipe and absolutely loved it! Will defintely be making it again! Yum!
ImmaculateBites says
So Thrilled! Thanks for the feedback!
Unique Freeman says
Can you use Tilapia instead?
ImmaculateBites says
You sure can.
Monica Rance says
I would say that this recipe is not for the novice cook. It requires added TLC if you prefer a more robust flavor. I added more of all of the spices mentioned (more than double) in addition to a little curry, turmeric and cumin. I used a ton of veggies so I also had to double the broth (shrimp and octopus). Basically jazz it up to your liking. Thank you for a great foundation for a dish I had no idea how to cook!
ImmaculateBites says
Hi Monica! Thanks for taking the time to share your additions. Am sure some other readers would definitely find it useful. Have a Great Day!!!
Rheba C Turnbull says
Hi Imma. This recipe looks amazing! I was wondering can I substitute minced ginger instead of grated ginger and if so how much would you suggest I use?
ImmaculateBites says
You sure can Rheba. Same measurements.
ImmaculateBites says
You should it is quite healthy.
Manju | Cooking Curries says
I have never steamed fish before but the recipe sounds good!
Henry says
This is on my weekend menu this weekend.
Been from the Caribbean and leeward islands, I’ve eaten plenty of Steamed Fish or Stewed Fish much like this from my Aunty’s cooking. So for me Carribbean Steamed Fish. That Red Snapper in my Freezer is on notice for some cook up this weekend.
ImmaculateBites says
Henry, do let me know how it works out for you. Thanks.
Bintu | Recipes From A Pantry says
I love those cleaning out your fridge type meal that work out so delicious. And yes the fish needs seasoning to elevate it to something special.
ImmaculateBites says
Totally Bintu.
Brian Jones says
What a glorious sounding recipe, I always used to get into trouble for putting whole fish in the fridge when I visited my Mum after shopping years ago, for some strange reason even the thought of it being in her fridge gave her the heebie jeebies… Some people are very strange a whole fish cooked on the bone add so much flavour to the cooking liquid.
ImmaculateBites says
My son is the same way Brian. He gets all excited when it comes to whole fish, then he starts bombarding me with all sorts of questions.
Brianne says
Your photos are always so amazing!! Sharing this recipe with my mum – she will love this.
ImmaculateBites says
Thank you Brianne!!!!
Shreyashi says
This is so perfectly made. I love working with Red Snapper but I have never actually cooked them this way. I am pinning this for use. Gorgeous pictures. 🙂
Cheers!
ImmaculateBites says
This is a great way to make them you should give it a try sometime. Thanks for pinning Shreyashi
Fareeha says
oh my… that is just so prfectly cooked.. simply loving it wholly.. yummyyy
ImmaculateBites says
Thanks Fareeha