Entree: Jamaica – Steamed Fish (Whole fish steamed with Jamaican green seasoning, scallions, thyme, and Scotch bonnet peppers)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Additional 10 min

Total 45 min

Ingredients

- 1 whole red snapper, about 2.5 lb (1.1 kg), scaled, gutted, and scored
- 2 tbsp (30 ml) vegetable oil
- 3 scallions (spring onions) (about 3 oz / 85 g), trimmed and sliced into 2-inch pieces
- 2 medium tomatoes (about 8 oz / 225 g), sliced
- 1 small onion (about 4 oz / 115 g), thinly sliced
- 2 medium carrots (about 8 oz / 225 g), peeled and sliced into thin batons
- 1 small Scotch bonnet pepper, seeded and finely chopped (leave seeds for more heat) — handle with care
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 g) fresh cilantro (coriander) leaves, chopped
- 2 tbsp (30 ml) green seasoning (see below) or use a homemade mix:
  - 3 scallions (about 3 oz / 85 g)
  - 1 cup (25 g) fresh cilantro leaves
  - 2 tbsp (8 g) fresh thyme leaves
  - 1 small Scotch bonnet pepper, seeded for milder heat
  - 2 cloves garlic
  - 1 tbsp (15 ml) white vinegar
  - 1 tbsp (15 ml) vegetable oil
  - Blend to a coarse paste
- 4 sprigs fresh thyme
- 1/2 tsp (2.5 g) allspice (pimento) ground or crushed
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 1/2 cup (120 ml) water (for the steamer)
- Optional: banana leaf or aluminum foil to wrap fish for steaming

Instructions

1. Rinse the fish and pat dry. Make 3–4 diagonal cuts on each side. Rub the fish inside and out with lime juice and salt; let sit 10 minutes.
2. Prepare green seasoning if making fresh: combine scallions, cilantro, thyme, Scotch bonnet (as desired), garlic, vinegar, and oil in a blender and pulse to a coarse paste.
3. Stuff some sliced scallions, thyme sprigs, and a little of the green seasoning into the cavity and slits of the fish. Rub remaining green seasoning over both sides of the fish.
4. In a large shallow pan with a fitted lid or a steamer pot, arrange a single layer of sliced tomatoes, onions, and carrot batons. Sprinkle with a pinch of salt, ground allspice, and sugar if using.
5. Place the seasoned fish on top of the vegetables. Scatter sliced scallions, chopped Scotch bonnet (if using), and cilantro over the fish. Drizzle 2 tbsp (30 ml) vegetable oil and add 1/2 cup (120 ml) water to the pan.
6. Cover the fish tightly with banana leaf or aluminum foil (if available) and place the lid on the pan. Steam over medium-low heat until the fish is cooked through and flakes easily, about 12–18 minutes depending on size (about 10 minutes per inch of thickness).
7. Carefully remove the lid and banana leaf/foil to release steam. Check seasoning and spoon some of the vegetable-pan juices over the fish.
8. Transfer the steamed fish to a serving platter, garnish with extra cilantro and lime wedges, and serve hot with boiled dumplings, plain rice, or festival.