Jamaican · intermediate
Jamaican Island Steamed Snapper With Okra And Calabaza Pumpkin
A traditional-style delicate steamed fish dish cooked over a simmering vegetable broth scented with fresh thyme, allspice berries, and tender sliced okra.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide shallow pan over medium heat, then saute chopped scallions, whole pimento berries, and thyme sprigs for 2 minutes until aromatic.
- 02
Pour in halal vegetable stock, add calabaza pumpkin cubes, cover, and simmer for 5 minutes until pumpkin begins to soften.
- 03
Nestle sliced okra rounds and the whole scotch bonnet pepper into the simmering broth.
- 04
Season red snapper fillets on both sides with a sprinkle of salt and black pepper.
- 05
Arrange snapper fillets skin-side down over top of the simmering vegetables in the pan.
- 06
Cover pan tightly with a lid, turn heat to low, and steam gentle for 8 to 10 minutes until fish flakes easily with a fork.
A LITTLE KITCHEN KNOW-HOW
Poach-Steaming
Gently cooking fish directly over a simmering vegetable broth creates moist tender seafood while infusing deep aromatics.
Notes from the kitchen
- Leaving the scotch bonnet pepper whole delivers wonderful island aroma without making the dish overly spicy.
- Use skin-on fillets to keep the fish intact during gentle steam cooking.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.