📝 About This Recipe
A true cornerstone of Jamaican coastal dining, this dish features tender whole snapper simmered in a vibrant, buttery broth infused with coconut, scotch bonnet, and aromatic pimento. The inclusion of fresh okra adds a delightful texture, while the iconic Jamaican water crackers soak up the savory liquor, becoming soft dumplings that are the highlight of the meal. It is a light yet deeply satisfying celebration of Caribbean flavors that brings the spirit of Hellshire Beach right to your kitchen.
🥗 Ingredients
The Fish
- 2 lbs Whole Red Snapper (cleaned, scaled, and gilled; about 2 medium fish)
- 1 whole Lime (for washing the fish)
- 1 teaspoon Salt and Black Pepper (each, to season)
The Steaming Base
- 3 tablespoons Butter (unsalted)
- 1/2 cup Coconut Milk (full fat for richness)
- 1 cup Water (or fish stock for more depth)
- 3 cloves Garlic (smashed and minced)
- 1 medium Onion (sliced into rings)
- 3 stalks Scallions (bruised and chopped)
- 4 sprigs Fresh Thyme (whole)
- 6-8 pieces Pimento Berries (allspice berries, crushed)
- 1 whole Scotch Bonnet Pepper (keep whole for flavor, slice for heat)
Vegetables and Finishers
- 10-12 pieces Okra (tops trimmed, kept whole or sliced diagonally)
- 1 medium Carrot (julienned or sliced into rounds)
- 1 medium Irish Potato (peeled and thinly sliced)
- 1 packet Jamaican Water Crackers (Excelsior brand is traditional)
👨🍳 Instructions
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1
Rinse the fish thoroughly under cold water and rub with the juice of one lime. Pat dry with paper towels and make 2-3 diagonal slashes on each side of the fish to allow flavors to penetrate.
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2
Season the fish inside and out with salt and black pepper. Set aside for at least 10 minutes while you prep the vegetables.
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3
In a large, wide skillet or a traditional Dutch pot (Dutchie), melt the butter over medium heat.
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4
Add the onions, garlic, scallions, crushed pimento berries, and thyme sprigs to the butter. Sauté for 2-3 minutes until the aromatics are fragrant and the onions are translucent.
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5
Pour in the water (or stock) and coconut milk. Stir to combine and bring the liquid to a gentle simmer.
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6
Add the sliced potatoes and carrots to the pot. Cover and simmer for 5 minutes, as these take longer to cook than the fish.
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7
Carefully place the seasoned fish into the pot. Place the whole scotch bonnet pepper on top of the liquid (do not cut it if you want the flavor without extreme heat).
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8
Arrange the okra around the fish. Spoon some of the simmering liquid over the fish and vegetables.
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9
Cover the pot tightly with a lid. Reduce heat to medium-low and let the fish steam for about 10-12 minutes. The fish is done when the flesh is opaque and flakes easily with a fork.
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10
About 3 minutes before the fish is finished, gently tuck the water crackers into the broth around the sides of the fish.
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11
Cover the pot again for the final 2-3 minutes. The crackers should soften and swell slightly as they absorb the buttery broth.
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12
Remove the scotch bonnet pepper and the thyme sprigs before serving. Carefully lift the fish onto a large platter, surround with vegetables and crackers, and pour the remaining broth over everything.
💡 Chef's Tips
Always use fresh fish for this recipe; the eyes should be clear and the gills bright red. If you prefer more heat, burst the scotch bonnet pepper with a fork halfway through cooking. Do not overcook the okra; it should be tender but still retain a vibrant green color. If the broth reduces too much before the fish is cooked, add a splash more water or coconut milk. For the most authentic experience, use 'Excelsior' brand Jamaican Water Crackers, which are designed to withstand the steaming process without falling apart.
🍽️ Serving Suggestions
Serve with a side of 'Festival' (sweet fried dumplings) to balance the savory broth. Pair with a cold Red Stripe beer or a glass of Jamaican carrot juice. Serve extra crackers on the side for those who love the crunch. A fresh garden salad provides a crisp contrast to the soft, steamed textures of the dish. Offer a small dish of 'pickled onions and peppers' (Escovitch sauce) for an extra zing of acidity.