Steamed Whole Fish (Jamaican Style with a twist)
This Jamaican steamed fish is slowly steamed with herbs and vegetables to give it an awesome tropical flavor.
Ingredients
Season for the Whole Fish
- 1-2 Ibs Whole Fish (Snapper, bass, flounder, etc)
- 2 sups Spinach
- 2 sprigs Thyme (pulled apart)
- 1 1/2 stalks Scallion (mined)
- 2 cloves Garlic (minced)
- 1 medium Onion (sliced)
- 1/2 whole Scotch Bonnet Pepper
- Salt & Pepper to taste
- 2 oz Butter or Margarine
- 1 tbsp Cooking Oil
- 10 grain Pimento or All Spice
- Vinegar
Stuffings for Inside the Fish
- 1 sprig Thyme (chopped)
- 1 clove Garlic (minced)
- 1 oz Chopped Onion
- 1/2 whole Scotch Bonnet Pepper (mined)
- 1 stalk Scallion (mined)
- Salt & Pepper to taste
- 1 oz Butter or Margarine
Instructions
- It's Optional but wash the fish with vinegar to get rid of rawness and cleanse the fish.
- Season fish with salt and pepper. A generous amount I would say. Then stuff fish with the above stuffing for the gut.
- In a big frying pan with medium heat, add oil. After the pan becomes heated add seasoning (thyme, garlic, onion, scallion, pepper, pimento) and sautés until seasoning becomes translucent. Adding tomato is optional. I didn't have any so I cooked without.
- Add fish to the pot and reduce heat to medium-low. Then add butter to the pan and cover to cook.
- If fish becomes dry add 1 oz of water to the pot and cover. Let it cook until the fish is tender.
- Before the fish is done, add Spinach and base the fish with the fish sauce. Cook for 2 minutes.
- Serve and garnish with fish sauce and herbs.
Notes
Optional to add Okra and Carrots to the fish.
If you were to add vegetables such as okra and carrots it would be best to add them when adding the seasoning. So you can create a nice flavor with the fish broth.