Looking for a delicious and healthy Caribbean dish? This Jamaican Steam Fish recipe is the perfect choice! Made with fresh snapper (or any whole fish), seasoned with traditional herbs and spices, and steamed with a medley of vegetables, this dish delivers bold Jamaican flavor in every bite. It’s low in fat, high in protein, and packed with nutrients – perfect for a wholesome lunch or dinner. Served with bammy, rice, or festival, Jamaican steamed fish is a flavorful and satisfying dish straight from the islands. Try this easy recipe today and bring the taste of Jamaica to your kitchen!
INGREDIENTS NEEDED FOR JAMAICAN STEAM FISH
1. Snapper Fish
2. Garlic Powder
3. Onion Powder
4. Black Pepper
5. Ground Allspice/Pimento
6. Salt
7. All Purpose Seasoning
8. Fish Seasoning
9. Thyme Sprigs
10. Scallion/Green Onion
11. Paprika
12. Bell Pepper – I used red and green.
13. Carrot
14. Scotch Bonnet Pepper
15. Pumpkin – Jamaican/Caribbean Pumpkin or Buttercup Squash.
16. Potato
17. Water Crackers
18. Butter
19. Water/Stock – You can use vegetable or fish stock.
HOW TO MAKE JAMAICAN STEAM FISH
1. Wash your fish in water with vinegar and lemon or lime. Rinse and pat dry.
2. Cut two slits on each side of the fish.
3. Add half of your dry seasoning blend to your fish. Ensure to add the seasoning in the inner cavity of the fish.
4. Cover and refrigerate for minimum half hour or overnight for best flavor.
5. Prep your vegetables and set aside.
6. Heat your pan on medium low and add in your butter. Once melted, add in the remaining seasoning blend.
7. Add in your veggies and cook for 8 mins.
8. Add in 1-2 cups water/fish stock depending on how much broth you want.
9. Add in your fish, 4 thyme sprigs, and 1 scotch bonnet pepper. Spoon some of the liquid on the fish. Cook for 15 mins, or until it reaches an internal temperature of 145F, turning once half way through cooking.
10. Add in 8 water crackers, if using, and cook another 5 mins (less if you don’t want soggy crackers).
WHAT TO SERVE IT WITH?
1. Ground Provisions – Such as sweet potato, yam etc.
2. Jamaican Boiled Dumpling
3. Bammy (fried cassava bread)
4. White Rice or Rice and Peas.
5. Boiled Banana
6. Fried Festival or Baked Festival.
HOW TO STORE IT
The fish will last in the fridge for up to 4 days.
OTHER EASTER RECIPES
4. Deviled Eggs Without Mustard
6. Ginger Bulla
7. Banana Bulla
8. Carrot Cake
DID YOU MAKE THIS RECIPE?
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JAMAICAN STEAM FISH
Ingredients
- 2 Red Snapper Fish
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ tsp Black Pepper
- ¼ tsp Ground Allspice/Pimento
- ½ tsp Salt
- ½ tsp All Purpose Seasoning
- 1 tsp Fish Seasoning
- 4 Thyme Sprigs
- 2 Scallion/Green Onion Stalks
- 1 tsp Paprika
- ½ Red Bell Pepper
- ½ Green Bell Pepper
- 1 Small Carrot Julienne
- 1 Scotch Bonnet Pepper whole
- 1 cup Pumpkin 160g
- 1 Small Potato
- 8 Water Crackers
- 2-3 tbsp Butter
- 1-2 cups Water/Stock – You can use vegetable or fish stock.
Instructions
- Wash your fish in water with vinegar and lemon or lime. Rinse and pat dry.
- Cut two slits on each side of the fish.
- Add half of your dry seasoning blend to your fish. Ensure to add the seasoning in the inner cavity of the fish.
- Cover and refrigerate for minimum half hour or overnight for best flavor.
- Prep your vegetables and set aside.
- Heat your pan on medium low and add in your butter. Once melted, add in the remaining seasoning blend.
- Add in your veggies and cook for 8 mins.
- Add in 1-2 cups water/stock depending on how much broth you want.
- Add in your fish, 4 thyme sprigs, and 1 scotch bonnet pepper. Spoon some of the liquid on the fish. Cook for 15 mins, or until it reaches an internal temperature of 145F, turning once half way through cooking.
- Add in 8 water crackers, if using, and cook another 5 mins (less if you don't want soggy crackers).
