Steamed Fish
— Tender, Flavorful, and Caribbean-Style
Caribbean Steamed Fish is a comforting, flavorful dish made by gently steaming fresh fish in a fragrant broth of coconut milk, herbs, vegetables, and bold island seasonings. This method preserves the fish’s natural tenderness while allowing it to soak up every layer of flavor.
The sauce is built with aromatics like onion, garlic, thyme, scallions, and allspice berries, balanced by creamy coconut milk and a touch of heat from Scotch bonnet pepper. Fresh vegetables such as okra, pumpkin, carrots, and chayote add texture, nutrition, and color to the dish.
Perfect for a wholesome lunch or dinner, this Steamed Fish pairs beautifully with rice, ground provisions, bread, or crackers, delivering classic Caribbean flavor in every bite.
Recipe Details:
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Servings: 4–6
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Prep Time: 10 mins
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Cook Time: 30 mins
Ingredients:
Fish:
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4 lbs fish (strawberry grouper recommended)
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2 limes (for washing)
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¼ cup vinegar (for washing)
Seasoning Mix:
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1 tablespoon all-purpose seasoning
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1 tablespoon fish seasoning
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½ teaspoon salt
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½ teaspoon black pepper
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2 tablespoons green seasoning (wet seasoning)
Add to Pot:
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1 tablespoon butter
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1 tablespoon coconut oil
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1 teaspoon cock seasoning mix (without noodles)
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Remaining seasoning mix
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1 tablespoon green seasoning
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½ cup coconut milk
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2 cups water
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4 garlic cloves, crushed
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10 allspice berries (pimento seeds)
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1 medium onion, diced
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2 small Roma tomatoes, diced
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4 stalks green onion
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3 sprigs thyme
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Okra
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Carrots
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Pumpkin
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Cho-cho (chayote)
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1 Scotch bonnet or habanero pepper
Instructions:
Prepare the Fish:
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Rinse the fish thoroughly with water.
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Wash using lime juice and vinegar mixed with water to remove odors.
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Rinse again with fresh water and pat dry.
Season the Fish:
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Combine all-purpose seasoning, fish seasoning, salt, and black pepper.
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Use half of the mixture to season the fish evenly.
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Add green seasoning and coat well.
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Set aside the remaining seasoning for the pot.
Prepare the Pot:
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Heat butter and coconut oil in a large pot over medium heat.
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Add onion, tomatoes, green onion, thyme, garlic, green seasoning, Scotch bonnet pepper, allspice berries, cock seasoning mix, and remaining seasoning.
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Sauté aromatics for 2–3 minutes.
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Pour in coconut milk and water, stirring to combine.
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Add okra, carrots, pumpkin, and chayote.
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Cover and simmer for 5–10 minutes, tasting and adjusting seasoning.
Steam the Fish:
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Gently place the seasoned fish into the pot.
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Cover and steam for 10–15 minutes until the fish is tender.
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Do not flip the fish while steaming.
Serve:
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Remove carefully and serve hot.
💡 Chef’s Note:
Use two spoons to gently remove the fish from the pot to prevent breaking. This dish pairs well with rice, ground provisions, crackers, or bread for a complete Caribbean-style meal.
From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥
