Jamaican Steamed Fish

Jamaican Steamed Fish is cooked to tender, flaky perfection in a pot with sautéed veggies, peppers, and aromatics. This savoury one-pot meal cooks in well under one hour, making it a tasty, filling pescatarian meal the whole family will enjoy!

Want to cook like a Jamaican? Then you have to try more of my Jamaican fish recipes like this Brown Stew Fish, Ackee and Saltfish and Escovitch Salmon.

Steamed Fish

When I was growing up, steam fish, was always a family weeknight meal. I loved the taste but as an adult, I can see why my mother made it so much. It was an easy, low-maintenance, one-pot meal!

Now when I make steamed fish, it’s what I like to call a “fridge dump recipe.” I use whatever leftover veggies are taking up space in the refrigerator. I dump them right in and it always tastes good!

Here’s Why You’ll Love this Jamaican Steamed Fish Recipe

• One-Pot Meal: I love the convenience of a meal made in one dish, whether that be a skillet or a Dutch oven. There’s less mess and hassle.
• Healthy Alternative: Skip the fish fry (another fave in our household) and save some calories. You get amazing flavour and texture and a boost of Omega-3 fatty acids.
• So Versatile: This recipe includes potatoes, squash, okra and carrots but you can easily mix in other vegetables, depending on what’s in season or your fridge.

Ingredients

Fish Seasoning

• Red Snapper Fish: This fish is firm with a mild, sweet flavour.
• Seasoning: Use seasoning salt (or fish seasoning or sifted Grace brand cock soup mix) salt and black pepper to season the fish.

Jamaican Steamed Fish

• Butter: Use butter to sauté the veggies.
• Pumpkin squash: Chopped into small cubes, this adds a subtle sweetness and a pop of colour.
• Carrot: Julienned carrots have a natural sweetness and a fresh, crunchy texture.
• Yellow Potato: When chopped into small cubes, these potatoes soften and get a creamy texture.
• Okra: Sliced okra adds an earthy flavour to the dish.
• Tomato: Add these for a refreshing pop of acidity.
• Green Onion: Sliced green onions add a mild oniony flavour.
• Thyme: The fresh herb adds an aromatic quality to the dish.
• Onion: Onions add a layer of natural sweetness.
• Vegetable Stock: This is the flavourful base for your fish stock.
• Water: Add water as needed to adjust the consistency of the steaming liquid.
• Excelsior Water Crackers: These “tough crackers” soak up all that sauce for a tasty finish.

How to Steam Fish

Prepare the Fish

Rinse the whole fish under cold water and pat them dry with paper towels. In a small bowl, combine seasoning salt, salt, and black pepper. Rub the seasoning mixture evenly over the fish, including inside the cavities.

Jamaican Steamed Fish

1. In a large skillet or Dutch oven, melt the butter over medium heat then add the pumpkin or squash, potato and carrots. Sauté for 2-3 minutes until the vegetables start to soften. Pour in the stock and bring to a simmer.
2. Place seasoned fish on top of the partially cooked vegetables. Then add the okra, tomato, green onion, onion, garlic, thyme, scotch bonnet pepper and 2 tbsp butter, and 1 cup water (if needed) around the fish. Cover the skillet with a lid and let steam for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
3. Occasionally spoon the liquid (this will thicken as the fish cooks) over the fish to keep it moist and when the fish is near done, add the Excelsior Water Crackers whole on top. Serve while hot and enjoy!

Recipe Substitutions

• Veggies: Substitute any of the listed veggies for corn, sweet potatoes or pumpkin.
• Fish: Use another white fish like parrot fish as a substitute for red snapper fish. Traditional steamed fish recipes use whole fish, but if you only have access to fillets, that works, too! Just keep in mind that the cooking time may need to be adjusted depending on the size of the fish.
• Stock: Instead of vegetable stock, you can use chicken stock or water.

What do you eat with Steamed Fish?

• Bammy: This traditional Jamaican flatbread made from grated cassava has a slightly chewy texture that complements the flaky fish. It’s also hearty enough to soak up the fish’s juices.
• Green Banana: Boiled green bananas have a mild tangy flavour that pairs well with this dish.
• Breadfruit: With its potato-like flesh and naturally buttery taste, this tastes great alongside fish.
• Rice and Peas: Fluffy, coconut-infused rice is the perfect light accompaniment to the deep, savoury taste of steamed fish.
• Festival: These fried sweet dumplings balance the savoury flavors of this dish.

Tips

• For the best results, opt for red snapper or another white-fleshed fish.
• Feel free to marinate the fish overnight in the fridge. It’s not a mandatory step but it enhances the flavour.
• Remember to cover the pot with a lid to trap steam and ensure even cooking,
• The key to the perfect steam is an adequate amount of liquid to accurately measure your water and stock.
• Add the Excelsior water crackers at the very end of the cooking process so they don’t become too soggy to enjoy.

Storage & Reheating Instructions

Once your leftovers have cooled down to room temperature, store leftovers in an airtight container in the fridge, Gently reheat them in the microwave or over medium-low heat on the stove until warmed through.

Frequently Asked Questions (FAQs)

Interested in more delicious Seafood Recipes? Check These Out!

• Jamaican Salt Mackerel
• Pesto Salmon Bites
• Escovitch Salmon
• Jamaican Style Mackerel Recipe in Tomato Sauce
• Jamaican Pepper Shrimp
• Lobster Pasta with Lemon Butter Sauce
• Brown Stew Salmon

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