Jamaican Steamed Fish with Okra and Dumplings
A flavorful and healthy Jamaican dish featuring flaky white fish steamed with okra, callaloo, and seasoned with scotch bonnet pepper, served with soft, fluffy dumplings.
🧂 Ingredients
- 1.5 lb White fish fillets (e.g., snapper, tilapia, or kingfish)(cut into serving pieces)
- 1 lb Okra(trimmed and sliced)
- 1 bunch Callaloo(chopped (or spinach as a substitute))
- 1 whole Scotch bonnet pepper(pierced with a fork (adjust to spice preference))
- 1 medium Onion(sliced)
- 4 cloves Garlic(minced)
- 2 sprigs Thyme sprigs
- 1.5 cup All-purpose flour(for dumplings)
- 0.5 cup Water(approximately, for dumplings)
- to taste Salt
- to taste Black pepper
- 1 cup Water or fish stock
- 2 tbsp Cooking oil
👨🍳 Instructions
- 1
Season the fish pieces with salt and black pepper. Set aside.
💡 Tip: Ensure fish is well-seasoned for maximum flavor. - 2
In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the sliced onions and sauté until softened, about 5 minutes.
⏱️ 5 minutes - 3
Add the minced garlic, thyme sprigs, and the whole scotch bonnet pepper to the pot. Sauté for another minute until fragrant.
⏱️ 1 minute - 4
Add the sliced okra and chopped callaloo to the pot. Stir well to combine with the aromatics.
💡 Tip: If using spinach, add it in the last few minutes of steaming as it wilts faster. - 5
Pour in the water or fish stock. Bring the mixture to a simmer.
💡 Tip: The liquid should be enough to create steam but not drown the ingredients. - 6
Carefully arrange the seasoned fish pieces on top of the vegetable mixture in the pot. Cover tightly.
💡 Tip: Avoid overcrowding the pot; steam in batches if necessary. - 7
Reduce heat to medium-low and let the fish steam for 15-20 minutes, or until the fish is cooked through and flakes easily.
⏱️ 20 minutes💡 Tip: Do not overcook the fish to prevent it from becoming dry. - 8
While the fish is steaming, prepare the dumplings. In a bowl, combine the flour with a pinch of salt. Gradually add water, mixing to form a soft, pliable dough. Knead lightly for a minute.
💡 Tip: The dough should not be too sticky or too stiff. - 9
Shape the dough into small, oval dumplings. Drop them into the simmering pot with the fish and vegetables during the last 10 minutes of steaming. Ensure they are partially submerged.
⏱️ 10 minutes💡 Tip: Dumplings will absorb liquid and expand, so leave some space between them. - 10
Once the fish is cooked and dumplings are tender, remove the scotch bonnet pepper and thyme sprigs. Adjust seasoning if needed. Serve hot.
💡 Tip: Serve with the steamed vegetables and dumplings, ensuring each serving gets a piece of fish.
💡 Pro Tips
- ✓For a richer flavor, a splash of coconut milk can be added with the water.
- ✓Ensure the scotch bonnet pepper is whole and pierced; removing it before serving prevents accidental bites of intense heat.
- ✓The dumplings should be cooked through and fluffy; test one by cutting it open.
🔄 Variations
- Add other vegetables like carrots, cho-cho (chayote), or bell peppers.
- For a spicier kick, finely mince a portion of the scotch bonnet pepper and add it with the garlic.
- Serve with a side of boiled green bananas or yam for a more substantial meal.