Description
Experience the vibrant spirit of the Caribbean with this Jamaican Steamed Fish recipe that balances heat, heart, and healing. This dish preserves the integrity of the fish while infusing it with anti-inflammatory herbs and colorful vegetables, creating a light, savory broth that nourishes without heavy oils.
Ingredients
Scale
2 whole Red Snappers (cleaned and scaled)
4 cloves Garlic
1 inch Ginger (minced)
3 Scallions (chopped)
1 whole Scotch Bonnet Pepper
10 Okras
1 cup Pumpkin (cubed)
1 Carrot (sliced)
6 Pimento Berries
Fresh Thyme Sprigs
Sea Salt (to taste)
1 cup Coconut Water or Filtered Water
Instructions
- Rinse the whole snappers with a mixture of lime juice and water and pat dry. Make incisions on each side of the fish for seasoning
- Rub sea salt, cracked black pepper, and minced garlic into the incisions and cavity. Let sit for 10 minutes
- Heat a large pot over medium heat with a teaspoon of avocado oil and sauté scallions, ginger, and pimento berries for 2 minutes
- Pour in coconut water or filtered water, add pumpkin, carrots, and the whole Scotch Bonnet pepper. Bring to a gentle simmer
- Lay the seasoned fish on top of the vegetables, place thyme and okra around it, cover with a lid, and steam for 10 to 15 minutes or until fish is opaque and flakes easily
- Remove the Scotch Bonnet pepper, ladle broth and vegetables over the fish, and serve
Notes
Ensure fish is fresh, avoid overcrowding the pot, and handle Scotch Bonnet pepper carefully.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Steaming
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate
- Calories: 285 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 80 mg