Steamed Fish

Name: Steamed Fish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1 whole red snapper or parrot fish, scored; 8 okra pods, sliced; 2 tomatoes, sliced; 1 onion, sliced; 1 bell pepper, sliced; 1 Scotch bonnet pepper, sliced; 3 stalks scallion, chopped; 3 sprigs fresh thyme; 3 cloves garlic, sliced; 2 tbsp butter; Juice of 2 limes; Salt and black pepper; 250ml water

Steam Fish (STEAM fish)

Jamaican Steamed Fish in Okra Sauce

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 334 kcal

Whole fish gently steamed in a rich broth of okra, tomatoes, onions, and Scotch bonnet pepper, producing a silky, flavorful sauce.

Nutrition & Info

Protein 36.0g

Carbs 16.0g

Fat 14.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large deep skillet with lid cutting board sharp knife

Presentation Guide

Vessel: deep serving platter

Garnishes: scallion, thyme, Scotch bonnet slices

Accompaniments: white rice, festival

Ingredients

1 whole red snapper or parrot fish, scored
8 okra pods, sliced
2 tomatoes, sliced
1 onion, sliced
1 bell pepper, sliced
1 Scotch bonnet pepper, sliced
3 stalks scallion, chopped
3 sprigs fresh thyme
3 cloves garlic, sliced
2 tbsp butter
Juice of 2 limes
Salt and black pepper
250ml water

Instructions

1
Clean fish with lime juice, score both sides, and season generously with salt, pepper, and garlic. Let rest fifteen minutes.
2
Layer onion, tomato, and bell pepper slices in the bottom of a large deep skillet. Place seasoned fish on top.
3
Scatter okra, scallion, thyme, and Scotch bonnet around and on top of the fish. Add butter in small pieces.
4
Pour water around the fish carefully. Cover tightly and bring to a gentle simmer over medium heat.
5
Cook covered for twenty-five minutes without lifting the lid, allowing the fish to steam gently in the aromatic broth.
6
The okra will create a naturally thick, silky sauce. Serve the whole fish with sauce spooned over it alongside rice.

💡

Did You Know?

Jamaican steamed fish is technically not steamed at all but poached in a small amount of liquid, with okra acting as a natural thickener.

Chef's Notes

Equipment Tips

large deep skillet with lid
cutting board
sharp knife

Garnishing

scallion, thyme, Scotch bonnet slices

Accompaniments

white rice, festival

The Story Behind Steamed Fish

Steamed fish is a staple of Jamaica's coastal communities, particularly in fishing villages along the north and south coasts. Despite its name, the dish is actually a gentle braise where the fish cooks in a fragrant broth thickened naturally by okra, an ingredient brought to the Caribbean from West Africa. The combination of okra's silky texture with Scotch bonnet heat and fresh fish represents the best of Jamaica's seafood cooking tradition.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Traditional Jamaican coastal

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