It is said that if you haven’t eaten Jamaican steam fish, you haven’t had steam fish at all — “nobody does it better.”
Here is how the people at Gracefood.com make it:
2 cup(s) fish stock
1 cup(s) Irish potato, diced
1 cup(s) pumpkin, diced
4 medium okras, sliced
1 pound(s) whole snapper
1/4 cup(s) tomato, diced
1 teaspoon(s) black pepper
1/2 teaspoon(s) scotch bonnet pepper, chopped
1 medium onion, chopped
2 clove(s) garlic, chopped
2 stalk(s) escallion, chopped
1 sprig(s) thyme
1 whole scotch bonnet pepper
10 whole crackers
- Pour fish stock in a large skillet and bring to a boil. Add Irish potato, pumpkin and okra; cover and leave to simmer for 10 minutes.
- Slit fish on both sides, then stuff the cavity with half of the vegetables and seasonings (tomato, black pepper, scotch bonnet pepper, onion, garlic and escallion). Sprinkle with the remaining black pepper.
- Place fish into the boiling fish stock and add the remaining garlic, tomato, onion, scallion, scotch bonnet pepper, thyme and a whole scotch bonnet pepper.
- Spoon stock over the fish, cover and steam over medium flame for 10 minutes.
Place fish on platter, add crackers then pour on the fish stock.
Diced yam, string beans and carrots may be used; you can also add your favorite vegetables and starches.
Fish stock is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics (onion, celery, ginger, garlic and thyme) until their flavor, aroma, color, body and nutritive value are extracted. The liquid is then strained and used to prepare sauces, soups and as a braising and simmering cooking medium.
Edited by Jesus Chan
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