🧂 Ingredients
- 1.5 kg Whole snapper or other firm white fish(cleaned and scaled)
- 1 cup Okra(sliced)
- 1 large Bell peppers (mixed colors)(sliced)
- 1 medium Onion(sliced)
- 2 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 1 small Scotch bonnet pepper(whole or finely minced (adjust to spice preference))
- 3 sprigs Thyme sprigs
- 3 stalks Scallions(chopped)
- 1 tsp All-purpose seasoning
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup Water or fish stock
- 2 tbsp Cooking oil
👨🍳 Instructions
- 1
Season the fish inside and out with salt, black pepper, and all-purpose seasoning. Make a few shallow slits on the sides of the fish.
- 2
In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the sliced onions and sauté until softened, about 3-4 minutes.
- 3
Add the minced garlic, sliced bell peppers, chopped tomatoes, and scotch bonnet pepper (whole or minced). Cook for another 5 minutes until vegetables begin to soften.
- 4
Stir in the sliced okra, thyme sprigs, and chopped scallions. Cook for 2-3 minutes.
- 5
Carefully place the seasoned fish on top of the vegetables in the pot. Pour in the water or fish stock.
- 6
Cover the pot tightly and reduce the heat to low. Let the fish steam gently for 20-25 minutes, or until cooked through and flaky. Avoid overcooking.
- 7
Carefully remove the fish from the pot and serve immediately with the steamed vegetables and cooking liquid. Garnish with extra thyme or scallions if desired.
💡 Pro Tips
- ✓Ensure the scotch bonnet pepper is whole if you prefer less heat, and remove it before serving. Pierce it carefully if you want more heat infused.
- ✓Do not stir the fish too much once it's in the pot to prevent it from breaking apart.
- ✓Serve with boiled green bananas, dumplings, bammy, or rice and peas.
🔄 Variations
- Add other vegetables like carrots or cho cho (chayote).
- For a richer flavor, a small amount of coconut milk can be added to the steaming liquid.