Whole fish gently steamed in a rich broth of okra, tomatoes, onions, and Scotch bonnet pepper, producing a silky, flavorful sauce.
Ingredients
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1 whole red snapper or parrot fish, scored
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8 okra pods, sliced
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2 tomatoes, sliced
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1 onion, sliced
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1 bell pepper, sliced
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1 Scotch bonnet pepper, sliced
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3 stalks scallion, chopped
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3 sprigs fresh thyme
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3 cloves garlic, sliced
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2 tbsp butter
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Juice of 2 limes
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Salt and black pepper
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250ml water
Instructions
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1
Clean fish with lime juice, score both sides, and season generously with salt, pepper, and garlic. Let rest fifteen minutes.
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2
Layer onion, tomato, and bell pepper slices in the bottom of a large deep skillet. Place seasoned fish on top.
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3
Scatter okra, scallion, thyme, and Scotch bonnet around and on top of the fish. Add butter in small pieces.
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4
Pour water around the fish carefully. Cover tightly and bring to a gentle simmer over medium heat.
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5
Cook covered for twenty-five minutes without lifting the lid, allowing the fish to steam gently in the aromatic broth.
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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.