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:
Dr. Faith James says
My husband is not normally a fan of eating whole fish but he said he would have an opened mind and whoa!! He said the flavor was delicious and spectacular. I added okras and mushrooms along with carrot sticks and green bell peppers. And a whole habanero diced. Served it with Spanish Rice and green bananas
Imma says
That spread sounds absolutely delicious! So glad this recipe was a hit in your home :)!
Romy says
Perfection! My very first time cooking jerk snapper after many years of craving it from a Negril trip. I marinated mine so it was EXTRA tasty. Also used fish sauce thanks to the other reviewer.
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Theresa Amos says
I truly love this recipe!
Imma says
Thank you so much for your love and support, stay tuned for more amazing recipes:)
Ray S. says
This was solid recipe. Used 3 tbsp fish sauce and 2 tbsp shrimp paste added to 2 cups vegetable broth as a substitute for fish or seafood stock. Used tongs to flip fish… You nailed this dish!
Immaculate Bites says
Awesome! Thank you for sharing, Ray.
Keyashia says
me amor teas recipa si mucheta
Immaculate Bites says
Thank you, Keyashia! 🙂
Jose Naputi says
I love this recipe so much it’s something that grow up.
Immaculate Bites says
Thank you, Jose!:)
Carole says
I just finish my fish it looks and taste delicious I seasoned my fish last night,am going to enjoy it with mixed vegetables rice, thanks for your time!
ImmaculateBites says
Your Welcome! Thanks for taking time out to share this with us.
Jodi L says
The recipe made some really tasty fish. Thank you!!!!
ImmaculateBites says
So happy to hear this . Enjoy!
Dottie D says
Hello
You say to 3-5 minutes per side, does that mean I should flip fish?
ImmaculateBites says
Hello,
No you do not need to flip the fish. Cook for about 7-10 minutes or until the fish is flaky .
Blondell Parrish says
Your recipe for Jamaican style steamed fish sounds amazing. I have a Jamaican butter fish that I’ll be trying this on. Do I need to turn my fish in order to get a same look on both sides?
ImmaculateBites says
Thanks . No you don’t have to turn it around.
Allie says
I use this recipe as a guideline to make Steamed Tilapa(I’ve never steamed Tilapia before) and I’m impressed it came out great!
ImmaculateBites says
Hi Allie,
Glad to hear it worked out well for you.
Gisela says
Hi!!! I wanted to know where do you get fish stock from? Also, when you say boullion..what flavor are you referring to? I want to make this tomorrow for someone who is from the islands as well. Oh, one last question…I would like to add okra, how do you suggest I incorporate it? Whole or sliced? And when do I add it to the fish? Thank you so much
ImmaculateBites says
Hi Gisela, Sorry for the late response. Chicken bouillon works just fine . In regards to your other question, add whole okra when you add the fish and cook for the same amount of time .
Paul James says
Mom gave me some porgies and I’m doing all three even though I live alone! Maybe i’ll invite a friend and we can have a fish and a half each!
keishondra says
OMG!!!! This recipe was delicious !! Thank you for sharing !!!
imma africanbites says
Awesome! Glad it turned out well for you. This is perfect for Lenten season.
Kristie says
I used snapper fillets and it was fabulous. I replaced the all spice with Jamaican Jerk seasoning for a little extra kick. My family loved it. Thank you.
Sashane Moore says
Came out perfectly! I didn’t used whole fish, I used and tilapia fillets and I added okra too but nonetheless I followed every step from this recipe and it was delicious!!!
imma africanbites says
Thank you for the taking the time to share your thoughts, Sashane. I appreciate it!