Steamed fish and okra, a favourite among Jamaican, especially the men. I used pink-tail snapper. I use minimal seasoning because fish are supposed to season lightly to preserve the authentic taste. I also used natural herbs and spices. Serve with cooked rice or dumplings.
Snapper fish. The key to delicious seafood is freshness. Fresh fish will exhibit firm flesh, round clear eyes, bright red grills, and a mild fresh odour.
2 snapper fish, scaled/gutted/washed/cut one slash on both sides of the fish
7 okras, head and tips removed, washed, cut in halves
1 tsp. oil
1/4 tsp. black pepper & fish seasoning
Salt to taste
1/4 cup water
1 stalk scallion
1 tsp. ketchup (optional)
Few slices of hot pepper, sweet pepper, onion
Piece of fresh green thyme
- Mix the black pepper, fish seasoning and salt together in a small container, then use to rub in the slashes on both sides of the fish and the cavity.
- In a medium-size Dutch pot, pour the oil, add the seasoned fish, onion, hot and sweet peppers, scallion, thyme and okra. add the water.
- Put Dutch pot on high heat, cover pot and steam fish for 4 minutes. Add more salt if needed, add ketchup, cover and simmer for another 2 minutes. Remove from heat. Serve.