Jamaican Steam Fish with Okra And Crackers

This easy Jamaican steamed fish with okra and crackers is a yummy addition to your weekdays. It is absolutely flavorful, and you’ll want to make double batches every time.

I posted this recipe on my Facebook page, and everyone loved it. With all the comments and shares this dish has gotten, I had to share the recipe on my blog. I haven’t met a person yet who hasn’t enjoyed Jamaican-style steamed fish.

You know me, I am not the biggest fan of okra. For one, I do not like the slim nor the taste when it is cooked. But the things that this vegetable does to a steamed fish broth… I can’t resist it. Oh, and the crackers, let’s just say it is one of my top ten best recipes to make.

If you think that this recipe is hard to make, you are wrong. You can’t do wrong with this dish. Ok, let me show you how I make my popular Jamaican steamed fish with orka and crackers.

Why You Will Fall Instantly In Love With This Combo?

Honestly, the broth is the best part of steamed fish. It adds flavor to the cracker and the fish. There is nothing like it. This recipe does not have any unnecessary ingredients because all have an important part to play.

You’ll love this steamed fish because it is flavorful, creamy, peppery, and full of texture. The pumpkin and butter give the broth a natural thickness. Not to mention, the water crackers soak up the gravy and the scotch bonnet gives it spice without overpowering.

It is a dish my granny used to make, and the reason I fell so hard for steamed red snapper.

Ingredients

For the fish:

• 2 whole red snapper, cleaned and gutted
• 1 tsp fish seasoning
• ½ tsp black pepper
• ½ tsp all-purpose seasoning
• 1 tbsp vinegar (for cleaning)
• 1 lime or lemon (for cleaning)

For the broth:

• 1½ cups water
• 1 packet cock soup mix (or fish soup mix)
• 1 tbsp butter
• ½ cup pumpkin, peeled and diced
• 1 medium carrot, peeled and sliced
• 1 medium Irish potato, peeled and diced

Vegetables and aromatics:

• 4–5 okra pods, sliced
• ½ white onion, sliced
• 2 garlic cloves, chopped
• 1 stalk scallion, chopped
• 1 sprig fresh thyme
• ½ scotch bonnet pepper (optional, adjust to taste)
• ½ cup mixed sweet peppers, sliced
• 5–6 pimento seeds

To finish:

• 6–8 water crackers

Instructions

Start by cleaning your fish properly. You should use vinegar and lime since vinegar helps cut that raw fish scent, and lime adds freshness. If you want, you can cut the head and gut it. Once rinsed and scrubbed, pat the fish dry with paper towels. This helps the seasoning stick better and keeps the fish from steaming soggy.

Next, season the fish. Add the fish seasoning first, then a little black pepper, and finish with all-purpose seasoning. Rubs it in thoroughly, making sure to get into the cuts and cavity. Then, opens up the belly and seasons inside. Her tip here is to “rub up everything good”—you want the flavor to soak in. Once seasoned, cover the fish and let it marinate for one hour.

While the fish is marinating, prep your vegetables. Dice the pumpkin, carrot, Irish potato, onion, sweet peppers, garlic, scallion, and okra.

Time to make the Broth

Now, make the broth base. Use 1½ cups of water and a packet of cock soup mix. As soon as the soup mix hits the water, it starts to clump, so stir it well to break it down. This broth is the foundation, so it’s what gives the steamed fish its creamy, seasoned body.

Once the soup mix is fully dissolved, pour it into a preheated pot. Add the hard vegetables first: pumpkin, carrot, and Irish potato. These take longer to cook, so they go in before the fish. Also, add a tablespoon of butter. Cover the pot and let it simmer on medium-low heat for 10 minutes.

After 10 minutes, check the vegetables. Poke the pumpkin and potato with a fork. Once it is soft and tender, it’s time to add the fish. Gently places the snapper into the pot.

Now it’s time to “season the pot.” Add the rest of the aromatics: onion, garlic, scallion, thyme, sweet peppers, and scotch bonnet. Chop two garlic cloves and sprinkle them over the fish. Then add a few pimento seeds and stir, but not too much.

Let it steam

Cover the pot again and let the fish steam for 10 to 15 minutes. You want to keep the heat low to avoid overcooking or breaking the fish. Midway through, check the fish and add a little water over the top to help it steam evenly. My grandma taught me that when the fish looks cloudy, it’s cooked. Now, it is time to add your crackers to soak up the flavors.

Tip: Many things can go wrong when making this dish. I know.. I have made a few mistakes. You do not want to stir the broth too much when you add the fish. The snapper can fall apart, and trust me, you do not want that. Don’t add any additional salt unless you have tasted the broth. The Grace soup and all-purpose seasoning have salt already.

Storage Notes

Steamed fish is best enjoyed fresh, but if you have leftovers, let the fish cool completely before storing. Transfer it to a shallow, airtight container and spoon a little broth over the top to keep it moist.

Refrigerate immediately and avoid stacking the fish to preserve its shape. For reheating, gently warm it on the stovetop over low heat with a splash of coconut milk or water. This helps maintain the texture and flavor without drying it out.

Water crackers don’t hold up well once soaked, so it’s best to remove any remaining crackers before storing. If you plan to enjoy leftovers, add fresh crackers during reheating for the best texture. The broth itself can be stored separately in a sealed container and reused within 2–3 days.

I would not recommend freezing this dish, but if you have to, allow it to thaw first.

More recipes like this:

• Steamed Fish and Bammy Jamaican style
• Quick Jamaican Steamed Cabbage & Carrot Recipe
• Delicious Jamaican ToTo Cake Coconut Cake

Jamaican Steam Fish with Okra And Crackers

Recipe by Ren PetersCourse: MainCuisine: JamaicanDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

550

kcal

This Jamaican Steamed Fish with Okra and Crackers is a soulful one-pot dish that brings together bold seasoning, creamy broth, and tender red snapper.

Ingredients

• For the fish:

• 2 whole red snapper, cleaned and gutted

• 1 tsp fish seasoning

• ½ tsp black pepper

• ½ tsp all-purpose seasoning

• 1 tbsp vinegar (for cleaning)

• 1 lime or lemon (for cleaning)

• For the broth:

• 1½ cups water

• 1 packet cock soup mix (or fish soup mix)

• 1 tbsp butter

• ½ cup pumpkin, peeled and diced

• 1 medium carrot, peeled and sliced

• 1 medium Irish potato, peeled and diced

• Vegetables and aromatics:

• 4–5 okra pods, sliced

• ½ white onion, sliced

• 2 garlic cloves, chopped

• 1 stalk scallion, chopped

• 1 sprig fresh thyme

• ½ scotch bonnet pepper (optional, adjust to taste)

• ½ cup mixed sweet peppers, sliced

• 5–6 pimento seeds

• To finish:

• 6–8 water crackers

Directions

• Start by cleaning your fish properly. You should use vinegar and lime since vinegar helps cut that raw fish scent, and lime adds freshness. If you want, you can cut the head and gut it. Once rinsed and scrubbed, pat the fish dry with paper towels. This helps the seasoning stick better and keeps the fish from steaming soggy.
• Next, season the fish. Add the fish seasoning first, then a little black pepper, and finish with all-purpose seasoning. Rubs it in thoroughly, making sure to get into the cuts and cavity. Then, opens up the belly and seasons inside. Her tip here is to “rub up everything good”—you want the flavor to soak in. Once seasoned, cover the fish and let it marinate for one hour.
• While the fish is marinating, prep your vegetables. Dice the pumpkin, carrot, Irish potato, onion, sweet peppers, garlic, scallion, and okra.
• Now, make the broth base. Use 1½ cups of water and a packet of cock soup mix. As soon as the soup mix hits the water, it starts to clump, so stir it well to break it down. This broth is the foundation, so it’s what gives the steamed fish its creamy, seasoned body.
• Once the soup mix is fully dissolved, pour it into a preheated pot. Add the hard vegetables first: pumpkin, carrot, and Irish potato. These take longer to cook, so they go in before the fish. Also, add a tablespoon of butter. Cover the pot and let it simmer on medium-low heat for 10 minutes.
• After 10 minutes, check the vegetables. Poke the pumpkin and potato with a fork. Once it is soft and tender, it’s time to add the fish. Gently places the snapper into the pot.
• Now it’s time to “season the pot.” Add the rest of the aromatics: onion, garlic, scallion, thyme, sweet peppers, and scotch bonnet. Chop two garlic cloves and sprinkle them over the fish. Then add a few pimento seeds and stir, but not too much.
• Cover the pot again and let the fish steam for 10 to 15 minutes. You want to keep the heat low to avoid overcooking or breaking the fish. Midway through, check the fish and add a little water over the top to help it steam evenly. My grandma taught me that when the fish looks cloudy, it’s cooked. Now, it is time to add your crackers to soak up the flavors.