Steamed Jamaican fish is a particular preparation method common not only in Jamaica, but in many Caribbean areas, rather than a particular type of fish. Commonly, snapper or grount fish are used in Jamaica, but you can use other varieties of fish. For the best flavor, choose fresh fish that is available in your area, as it will have a better flavor than frozen fish.
Step 1
Rinse the fish under cold clean water from the tap. Pat the fish dry with clean paper towels.
Step 2
Brush the fish with enough vegetable oil to coat the whole fish. Season the fish with sea salt and freshly ground black pepper all over.
Step 3
Heat 2 tbsp. vegetable oil in a large sauté pan over medium-high heat until hot, but not quite smoking.
Step 4
Add the garlic, onion, tomato, onion and scallions to the sauté pan and cook the ingredients for three minutes, stirring often.
Step 5
Add the water and vinegar to the sauté pan and increase the heat to high. Bring the liquid to a slow boil over high heat.
Step 6
Put the fish in the sauté pan and cover the sauté pan with a tight-fitting top. Cook the fish for 18 minutes without lifting the top.
Step 7
Remove the fish from the sauté pan and transfer it to a warm serving platter. Spoon the mixture from the pan onto the top of the fish using a slotted spoon. Allow the fish to rest for five to seven minutes before serving it.
Tips and Warnings
- You can add a whole or halved hot pepper to the steaming liquid for a bit of spicy flavor.
Things You'll Need
- 2 lb. whole fish, scaled, gutted and cleaned
- Food brush
- Vegetable oil, for brushing, plus 2 tbsp.
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Large sauté pan
- 3 cloves garlic, finely chopped
- 1/2 white onion, diced
- 1 tomato, diced
- 6 tbsp. scallions
- 1/2 cup water
- 1 tbsp. white vinegar
- Warm serving platter
- Slotted spoon
- Whole or halved hot pepper, optional
References
- "Fish and Shellfish"; James Peterson; 1996
- "Caribbean Cooking"; John DeMers; 1997
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