Jamaican Steamed Fish With Okra

  Jamaican Steamed Fish With Okra

Jamaican steamed fish with okra is a beloved dish that encapsulates the island's rich culinary heritage. This flavorful meal combines fresh fish, typically red snapper, with tender okra and a medley of herbs and spices, resulting in a savory and aromatic experience.

Ingredients:

2 whole red snapper fish, cleaned and scaled

10 medium okras, chopped into ¾-inch pieces

2 small carrots, sliced

3 cloves garlic, minced

1 medium onion, sliced

1 stalk scallion, chopped

3 sprigs thyme

6 pimento berries (allspice)

¼ lb pumpkin, diced

1 Scotch bonnet pepper, chopped (optional, for heat)

1 tbsp coconut oil

½ tsp black pepper

½ tsp salt

½ cup fish tea soup mix or fish stock

1 lime or lemon

1 tbsp vinegar

Instructions:

Clean the Fish: Rinse the fish with water mixed with lime juice and vinegar to remove any residual odor and potential bacteria. Pat dry with paper towels.

Season the Fish: Rub the fish inside and out with a mixture of salt and black pepper. Let it marinate for about 15 minutes.

Prepare the Vegetables: In a large skillet or Dutch oven, heat the coconut oil over medium heat. Add the garlic, onion, scallion, thyme, pimento berries, and Scotch bonnet pepper. Sauté until the onions become translucent.

Add Stock and Vegetables: Pour in the fish stock or fish tea soup mix. Bring to a simmer, then add the carrots, pumpkin, and okra. Cook for about 5 minutes until the vegetables start to soften.

Steam the Fish: Gently place the seasoned fish on top of the simmering vegetables. Spoon some of the liquid over the fish. Cover the skillet and let it steam for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Serve: Carefully transfer the fish to a serving platter, surround it with the steamed vegetables, and drizzle the flavorful broth over the top. This dish pairs wonderfully with steamed bammy (cassava flatbread) or rice and peas.

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