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Jamaica · Parrotfish

Jamaican Steamed Parrotfish

Steamed Fish

At Hellshire Beach, parrotfish is the fish to order. It’s steamed in a buttery pot of okra, carrots, thyme, pimento and Scotch bonnet until the broth turns into a light, peppery gravy.

  • Prep 20 min
  • Cook 25 min
  • Serves 2
  • Level Easy
Photo: Zykasaa · CC BY-SA 4.0
Served with: Jamaican Bammy ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the pot

Method

Step by step, the way it is done on the island.

  1. Clean and season. Rub the fish inside and out with lime, rinse and pat dry. Cut 2 slashes on each side and rub with the salt, pepper and seasoning.
  2. Start the pot. Melt the butter in a wide pan with a lid. Cook the onion, garlic and scallions 3 minutes, then add the carrot, okra, tomato, thyme, pimento and Scotch bonnet.
  3. Add the liquid. Pour in the water and bring it to a simmer. Taste and add a pinch of salt if needed.
  4. Steam the fish. Lay the fish on top of the vegetables, spoon some liquid over, cover tight and steam over medium-low heat 12–15 minutes until the meat flakes from the bone. Add the crackers for the last 3 minutes if using.
  5. Serve. Lift the fish onto plates and pour the vegetables and broth over the top. Serve with fried or steamed bammy.

On the side

The side dish that belongs with it, full recipe included.

Jamaica

Jamaican Bammy

Bammy

Round cassava flatbreads, soaked in coconut milk and fried golden. Down in Old Harbour Bay, bammy and fried fish go together like rod and reel.

  • Prep 20 min
  • Cook 30 min
  • Serves 4 (4 bammies)
  • Level Medium

You need

  • 2 lb (900 g) grated cassava (fresh or thawed frozen)
  • 1 tsp salt
  • 1 cup coconut milk
  • Vegetable oil for frying

How to make it

  1. Squeeze dry. Put the grated cassava in a clean kitchen towel and wring out as much liquid as you can. It should feel dry and crumbly. Mix in the salt.
  2. Shape. Press about 1 cup into a 6-inch (15 cm) ring or a small dry skillet to make a flat round about ½ inch (1 cm) thick.
  3. Dry-cook. Cook on a dry nonstick or cast-iron pan over medium-low heat for 6–8 minutes a side, until firm and set but not browned. Repeat with the rest.
  4. Soak. Cut each bammy in halves or quarters and soak in the coconut milk for 5–10 minutes.
  5. Fry. Fry in ¼ inch of oil over medium heat for 3–4 minutes a side until golden. Drain and serve hot.

Photo: Jongleur100 · Public domain

More ways to cook Parrotfish

Same fish, a different corner of the sea.

Samaná, Dominican RepublicSamaná Fish in Coconut Sauce
Sainte-Anne, MartiniqueFrench Antilles Fish Blaff
São Miguel, Azores, PortugalAzorean Oven-Roasted Parrotfish