Jamaican Steam Fish with Okra and Dumplings
A flavorful and healthy Jamaican one-pot dish featuring tender white fish steamed with okra, cho-cho (christophine), and seasoned with scotch bonnet pepper, thyme, and escallion. Served with soft, fluffy dumplings.
🧂 Ingredients
- 1.5 lbs White fish fillets(such as snapper, tilapia, or kingfish, cut into serving pieces)
- 1 lb Okra(trimmed and sliced)
- 2 medium Cho-cho (Christophine)(peeled, seeded, and cut into bite-sized pieces)
- 1 whole Scotch bonnet pepper(pricked with a fork, or to taste)
- 4 stalks Escallions (scallions)(chopped)
- 4 sprigs Thyme
- 4 cloves Garlic(minced)
- 1 medium Onion(sliced)
- 1 can (13.5 oz) Coconut milk(full fat)
- 1.5 cups All-purpose flour(for dumplings)
- 1 tsp Baking powder(for dumplings)
- 1 tsp Salt(divided, or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup Water(for dumplings)
- 2 tbsp Butter or oil(for sautéing)
👨🍳 Instructions
- 1
Prepare the dumplings: In a bowl, combine flour, baking powder, and 1/2 tsp salt. Gradually add water, mixing until a soft dough forms. Knead briefly, then set aside.
💡 Tip: Don't overmix the dough. - 2
In a large pot or Dutch oven, heat butter or oil over medium heat. Add sliced onion, minced garlic, and chopped escallions. Sauté for 2-3 minutes until fragrant.
- 3
Add the sliced okra to the pot and sauté for about 5 minutes, stirring occasionally, until it begins to soften.
- 4
Stir in the cho-cho pieces, thyme sprigs, and the whole pricked scotch bonnet pepper. Pour in the coconut milk and 1/2 cup of water. Season with the remaining 1/2 tsp salt and black pepper. Bring to a simmer.
💡 Tip: Adjust seasoning to your preference. Be careful with the scotch bonnet; you can remove it before serving if you prefer less heat. - 5
Gently place the fish fillets on top of the vegetables in the simmering liquid. Cover the pot and let it steam for about 10-15 minutes, or until the fish is cooked through and flakes easily.
💡 Tip: Avoid stirring too much once the fish is added to prevent it from breaking apart. - 6
While the fish is steaming, pinch off small pieces of the dumpling dough and drop them into the simmering stew. Cover and cook for another 10-12 minutes, or until the dumplings are cooked through and fluffy.
- 7
Remove the thyme sprigs and scotch bonnet pepper before serving. Ladle the steamed fish, vegetables, and dumplings into bowls. Serve hot.
💡 Tip: Serve with a side of rice and peas or plain rice if desired.
💡 Pro Tips
- ✓For a richer flavor, you can add a splash of white rum to the stew.
- ✓If you don't have cho-cho, you can substitute with chayote squash or even potatoes.
- ✓Ensure the fish is fresh for the best taste and texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like carrots or bell peppers.
- For a spicier kick, finely chop a small piece of the scotch bonnet pepper and add it to the stew.
- Serve with a side of fried plantains.