How to Make Authentic Jamaican Steamed Fish with Coconut and Crackers!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

whole fish

🥗Healthier: fillets of fish

💰Cheaper: frozen fish fillets

Frozen fillets are often less expensive and easier to handle.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeños are milder and more widely available.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Oregano can provide a similar earthy flavor.

Scale the whole red tail snapper and rinse to remove excess water.

Season the fish lightly with lime juice, salt, black pepper, and ground allspice.

Prep the vegetables: chop garlic, scallions, and slice onion, bell pepper, and carrots.

In a large pot, add a generous splash of oil and sauté the garlic, scallions, onion, and scotch bonnet pepper until fragrant.

Add about 2 cups of coconut milk to the pot and let it simmer for about 5 minutes to build flavor.

Place the seasoned snapper in the pot, alternating the placement for easier removal later.

Reduce the heat to low and add additional veggies: bell pepper, onion, and carrots.

Add about 2 tablespoons of butter to the pot and let it cook on low for a gentle simmer.

If the liquid is too thick, add a splash of water to thin it out.

Cover the pot and let it cook for about 3 minutes, then flip the fish to ensure even cooking.

Add okra to the pot, adjusting the timing based on personal preference for crunchiness.

Taste the liquid for seasoning and adjust if necessary.

Add excelsior water crackers to the pot at the end to soak up the flavorful liquid without becoming soggy.

Cover and let it cook for another minute to finish cooking the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary