Image © Noel Cunningham
“Steamed fish is a real classic and favourite among almost all Jamaicans. This dish is tasty with a hint of spice and goes perfectly with fried bammy. You can add a variety of vegetables to it depending on what you have on hand. It’s perfect for any night of the week, even for lunch.” – Chef Noel Cunningham, Cuisine by Noel
- 1 whole snapper
- Salt and pepper to taste
- 6 grains pimento berries
- 1 pk. Grace Fish Tea Soup Mix or 1 cup fish stock
- 2 cups okra sliced
- 2 cups water to mix with fish tea soup
- 1/2 cup coconut milk
- 1/2 small onion julienne
- 1 scotch bonnet pepper
- 3 sprig thyme
- 2 stalks escallion
- 1 medium carrot julienne
- 2 cloves minced garlic
- 2 Tbsp. butter
Marinate fish with salt and pepper and set aside. In a bowl, mix together fish tea mix (if using) with water then strain through a small sieve to remove noodles and set stock aside.
Heat 2 teaspoons of butter in a large nonstick skillet over medium-high heat. Add bell peppers, onion, scotch bonnet pepper, carrot, garlic, okra and pimento stirring occasionally, until vegetables just begin to cook. Add fish tea mix or fish stock, coconut milk and bring to a boil.
Cover pot and leave to simmer for 5 minutes then add fish. Leave to cook, basting occasionally (spoon stock over the fish). Cover pot again and lower flame to allow the fish to cook through for an additional 10 minutes. Two minutes before fish is done, add crackers to pot and cover.
To serve, place fish on platter, add crackers then pour on the fish stock.
- Any fish can be used but a firm, white, salt water fish (traditionally red snapper) is preferable.
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