Steamed Fish and Bammy Jamaican style

Steamed fish and bammy are a complete meal in many Jamaican homes, including mine. This fish is well seasoned and full of my favorite ingredient: coconut milk.

Red snapper, is steamed down with fresh herbs and vegetables. You will also enjoy the authentic taste of the bammy that is soaked, fried, and then steamed.

These days, I am fixated on making jerk recipes, and it was about time that I shared my granny’s recipe. Steamed fish can have okra, crackers, and yes—they make the most amazing leftovers.

Although I love adding plenty of extra ingredients to my fish, I prefer to keep it simple and stick to the way I grew up making and enjoying it.

What Is Steam Fish And Bammy?

This is the best combo ever, and I am sure you will want it every other day. Jamaican recipes have a few things in common. They are heavily seasoned with fresh herbs, vegetables, and spices.

But the steaming is what gives them that irresistible flavor. It keeps the fish tender, soaking in that coconutty sauce. The colors from the fresh bell peppers make this dish appetizing.

Bammy, on the other hand, is a flatbread made from grated cassava (yuca). The process of making Jamaican-style bammy involves squeezing out the excess liquid and shaping it into discs. This bread has a nutty flavor, and you can fry or grill it until it is slightly crispy.

Ingredients

Fish & Broth Ingredients

• 3 medium red snapper, cleaned with vinegar and lemon juice
• 2 stalks scallion (chopped)
• 1 medium onion (sliced)
• 1 medium tomato (chopped)
• ½ bell pepper (any color, sliced thin)
• 2 sprigs thyme
• 3 cloves garlic (minced)
• 1 Scotch bonnet pepper (whole, or sliced for extra heat)
• 2 Irish potatoes (peeled and cubed)
• 1 medium carrot (sliced)
• 1 cup pumpkin (diced)
• 1 chocho / chayote (peeled and sliced)
• 4 okras (cut in halves)
• 1 teaspoon seasoned salt
• ½ teaspoon black pepper
• 1 teaspoon all-purpose seasoning
• 1 teaspoon fish seasoning
• ½ teaspoon Cajun seasoning
• ½ teaspoon Italian seasoning
• 6–8 pimento seeds
• 2 tablespoons butter or margarine
• 3–4 cups water
• 1 cup coconut milk
• 1 packet soup mix (optional, for extra body and flavor)

Bammy Ingredients

• 2 Jamaican bammies (store-bought or homemade), cut in half
• 2 cups salt water (for soaking)
• ½ cup oil (canola, coconut, or vegetable) for frying

Instructions

I always start with the fish. Rinse each red snapper in a mixture of vinegar and lemon juice. It tightens the flesh of the fish and removes any raw scent. Pat your fish dry and set them aside.

Next, chop up all your fresh seasonings: scallion, onion, tomato, bell pepper, thyme, garlic, and of course, one Scotch bonnet pepper. The pepper adds a kick to the broth without making it unbearable. I like to slice mine open just slightly so it flavors the broth without bursting too much heat into the pot.

Now for the vegetables. Toss in the Irish potatoes, carrots, pumpkin, and chocho first — they take a little longer to soften. Pour in about 3 to 4 cups of water, just enough to cover everything, and let it start to simmer. While that’s bubbling away, sprinkle in your dry seasonings: seasoned salt, black pepper, all-purpose, Cajun, Italian, and a few pimento seeds.

Add the Veggies

Once the veggies start softening, pour in the coconut milk and soup mix. Then, drop in a couple of tablespoons of butter, give everything a good stir, and let it simmer for another 5–7 minutes.

While the broth is building flavor, season the fish with a little of the same dry seasoning mix — just enough to coat the skin and inside the belly. Then, gently slide each fish right into the pot, laying them neatly over the vegetables. You don’t want to stir too much at this point, or you’ll break the fish apart. Instead, spoon a bit of broth over the top, cover the pot.

Keep the heat low and let it cook for about 10–15 minutes, depending on the size of the fish. The trick is to resist the urge to flip it, so just let it sit and steam in the broth. When the fish starts to flake easily, you know it’s ready.

Making the Bammy

If you’re using store-bought bammy, slice each one in half and soak them in lightly salted water for about 10 minutes. This softens them up and helps them fry evenly. Then, in a skillet, heat your oil over medium. Fry each piece for about 3 minutes per side until golden brown. When they’re done, set them on paper towels to drain off the excess oil.

Now here’s my favorite part: once your fish is done, tuck the fried bammy pieces back into the pot, right around the fish. Spoon some of that rich broth right over them, turn off the heat, and cover the pot. Let it sit for about 5 minutes. The steam will cook the bammy.

How To Make Bammy For Scratch?

• 2–3 pounds of fresh cassava (peeled)
• ½ teaspoon salt per bammy
• Water for soaking and rinsing
• Oil for frying

Grate your cassava finely, then squeeze it out in a cloth to get rid of the excess moisture; that’s important because raw cassava contains natural toxins you need to remove. Once it’s dry and crumbly, mix in your salt and shape the mixture into flat rounds about 4–6 inches wide and half an inch thick.

Cook each bammy on a dry skillet for about 10–12 minutes per side until it’s firm and lightly crusted. At this stage, it’s fully cooked but still a bit dry, so you’ll soak it before serving. I usually let mine soak for 10–15 minutes in either salted water (for a neutral flavor) or coconut milk (for a creamy, rich version).

You can then fry it until golden or even steam it directly with the fish and vegetables. Either way, it turns out delicious. The bammy will drink up that broth like a sponge, giving you a perfect bite every single time.

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 some of the broth over the top to keep it moist. Refrigerate immediately and avoid stacking the fish to prevent it from breaking apart. For reheating, gently warm it on the stovetop over low heat with a splash of coconut milk or water.

You can microwave for 2 minutes in a microwave-friendly bowl.

Bammy holds up well for short-term storage. Once soaked and steamed, store any leftovers in a sealed container lined with parchment or wax paper.

Keep it refrigerated and reheat by lightly pan-frying or steaming with a splash of broth. Wrap tightly, store in a freezer-safe bag, and thaw in the fridge before soaking and cooking. Bammy absorbs flavor beautifully, so reheating it with broth from your steamed fish is recommended.

FAQ

How long does it take Bammy to steam? If you’re steaming bammy on its own, 8–10 minutes over low heat is usually enough, just make sure it’s already soaked beforehand.

How long should you steam fish for? Steamed fish typically takes 10–15 minutes, depending on the size and thickness of the fish.

Which fish is best for steaming? Red snapper is the go-to for Jamaican-style steamed fish. It holds its shape, absorbs seasoning beautifully, and pairs well with coconut milk and fresh vegetables. Other good options include grunt, parrotfish, or even kingfish steaks. Just make sure the fish is fresh and cleaned properly before cooking.

Should I marinate fish before steaming? You don’t need a long marinade. I love to marinate my fish overnight, but you can marinate yours for 1 hour.

More Jamaican Recipe

• Quick Jamaican Steamed Cabbage & Carrot Recipe
• Delicious Jamaican ToTo Cake Coconut Cake
• Traditional Jamaican Coconut Gizzada Recipe

Steamed Fish and Bammy- Jamaican style

Recipe by Ren PetersCourse: MainCuisine: JamaicanDifficulty: Medium

Servings

4-6

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

600

kcal

Steamed Fish and Bammy is a beloved Jamaican classic that brings together bold seasoning, tender fish, and the nutty richness of cassava bread.

Ingredients

• Fish & Broth Ingredients

• 3 medium red snapper, cleaned with vinegar and lemon juice

• 2 stalks scallion (chopped)

• 1 medium onion (sliced)

• 1 medium tomato (chopped)

• ½ bell pepper (any color, sliced thin)

• 2 sprigs thyme

• 3 cloves garlic (minced)

• 1 Scotch bonnet pepper (whole, or sliced for extra heat)

• 2 Irish potatoes (peeled and cubed)

• 1 medium carrot (sliced)

• 1 cup pumpkin (diced)

• 1 chocho / chayote (peeled and sliced)

• 4 okras (cut in halves)

• 1 teaspoon seasoned salt

• ½ teaspoon black pepper

• 1 teaspoon all-purpose seasoning

• 1 teaspoon fish seasoning

• ½ teaspoon Cajun seasoning

• ½ teaspoon Italian seasoning

• 6–8 pimento seeds

• 2 tablespoons butter or margarine

• 3–4 cups water

• 1 cup coconut milk

• 1 packet soup mix (optional, for extra body and flavor)

• Bammy Ingredients

• 2 Jamaican bammies (store-bought or homemade), cut in half

• 2 cups salt water (for soaking)

• ½ cup oil (canola, coconut, or vegetable) for frying

Directions

• always start with the fish. Rinse each red snapper in a mixture of vinegar and lemon juice. It tightens the flesh of the fish and removes any raw scent. Pat your fish dry and set them aside.
• Next, chop up all your fresh seasonings: scallion, onion, tomato, bell pepper, thyme, garlic, and of course, one Scotch bonnet pepper. The pepper adds a kick to the broth without making it unbearable. I like to slice mine open just slightly so it flavors the broth without bursting too much heat into the pot.
• Now for the vegetables. Toss in the Irish potatoes, carrots, pumpkin, and chocho first — they take a little longer to soften. Pour in about 3 to 4 cups of water, just enough to cover everything, and let it start to simmer. While that’s bubbling away, sprinkle in your dry seasonings: seasoned salt, black pepper, all-purpose, Cajun, Italian, and a few pimento seeds.
• Once the veggies start softening, pour in the coconut milk and soup mix. Then, drop in a couple of tablespoons of butter, give everything a good stir, and let it simmer for another 5–7 minutes.
• While the broth is building flavor, season the fish with a little of the same dry seasoning mix — just enough to coat the skin and inside the belly. Then, gently slide each fish right into the pot, laying them neatly over the vegetables. You don’t want to stir too much at this point, or you’ll break the fish apart. Instead, spoon a bit of broth over the top, cover the pot.
• Keep the heat low and let it cook for about 10–15 minutes, depending on the size of the fish. The trick is to resist the urge to flip it, so just let it sit and steam in the broth. When the fish starts to flake easily, you know it’s ready.
• If you’re using store-bought bammy, slice each one in half and soak them in lightly salted water for about 10 minutes. This softens them up and helps them fry evenly. Then, in a skillet, heat your oil over medium. Fry each piece for about 3 minutes per side until golden brown. When they’re done, set them on paper towels to drain off the excess oil.
• Now here’s my favorite part: once your fish is done, tuck the fried bammy pieces back into the pot, right around the fish. Spoon some of that rich broth right over them, turn off the heat, and cover the pot. Let it sit for about 5 minutes. The steam will cook the bammy.