STEAM FISH IN COCONUT MILK JAMAICAN STYLE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare and frozen fish is often more affordable.

Boil water in a pot and add unpeeled squash to it, cooking for about 2 minutes until tender.

Test the squash for tenderness after 2 minutes.

Prepare seasoning by combining purple onion, thyme, scallion, grated garlic, red and yellow sweet pepper, pimento, and scotch bonnet pepper in a plate.

Add all the prepared vegetables into the pot with the squash.

Add 1 teaspoon of apple cider vinegar to the pot.

Stir the vegetables and mash the squash slightly.

Add chocho to the pot and then pour in about half a cup of coconut milk.

Season the mixture with fish tea flavored soup mix, fish and meat sauce, oyster sauce, and ketchup, stirring well.

Add a small amount of homemade seasoning or any all-purpose seasoning.

Incorporate some butter into the mixture for flavor.

Cover the pot and let it cook on medium-high heat for 3 to 5 minutes until everything is tender.

Add two well-seasoned snapper fish to the pot, scraping the vegetables over them.

Reduce the heat to medium-low to allow the fish to cook in the sauce.

Add Excelsior water crackers to the pot along with the fish.

Cover and let everything cook for another 3 to 5 minutes.

After cooking, check the doneness of the fish and the tenderness of the vegetables before plating.

Plate the finished dish, showcasing the steamed fish with squash and chocho.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens