Jamaican Steamed Fish

Fish steamed with vegetable, Jamaican style, what could be more tastier?

Course Main Course

Cuisine Jamaican

Keyword Fish, steamed fish

Prep Time 10

Cook Time 30

Servings Servings

Calories 144kcal

Author Lesa

Wash and clean the fish with lime juice and tap water. Drain away the water, then pat the fish dry with a paper towel.
Combine the salt and black pepper, then rub the combination onto the fish to season it. If you prefer, you can use your favourite fish seasoning instead.
Chop and prepare the other ingredients. Including sieving the soup mix.
Heat the coconut oil in a saute pan on medium to high heat. Add the chopped onion and garlic, and cook until they soften.
Add the chopped corn, a pinch of salt and about 150 ml of water. Cover and cook for about 3-4 minutes.
Add the pumpkin, carrots, okras, scallion, scotch bonnet pepper, thyme, pimento, and the fish tea soup mix. Add another 200 ml of water. Cover and cook for another 3 minutes.
Taste and add salt if needed. Add the fish, reduce the heat to low, and steam for 15-20 minutes.

You can use any fish for this recipe, but the best is snapper or any fish that doesn't break apart easily when it's cooked. If you are using softer fish like sea bass, reduce the fish cooking time.
I use salt and black pepper to season the fish, but you can use your preferred fish seasoning.
Make sure to sieve the fish tea soup mix. That way, you only use the powdery part. Have a read of the blog post to find out why soup mix is best to use, and a detailed write-up about the ingredients.
Just before turning the stove off, add excelsior water crackers if you want the steam-fish-and-crackers version. Make sure to add about 50ml more water during cooking so the crackers can absorb it.