Authentic Jamaican Steamed Fish with Okra & Crackers (Moist & Flavorful)

Experience the authentic taste of Jamaica with this steamed fish recipe. Whole snapper or grouper is marinated with lime, stuffed and steamed with aromatic vegetables and spices, then finished with buttery sauce and water crackers. Perfect with rice & peas, bammy, or festivals for a true island feast.

Ingredients

• 1½–2 lb whole snapper or grouper (cleaned and scored)
• Juice of 1 lime (or lemon)
• Salt and freshly cracked black pepper
• 3 Tbsp butter or olive oil
• 1 medium onion, chopped
• 2–3 cloves garlic, minced
• 1 Scotch bonnet pepper, de-seeded and thinly sliced (adjust to heat preference)
• 2 stalks scallions (green onions), chopped
• 2 sprigs fresh thyme
• 1–2 tsp allspice (pimento) berries, optional
• Vegetables (optional stuffing/steam bed): julienned carrot, pumpkin or Irish potato slices, okra
• ½–1 cup coconut milk or fish stock
• 1 cup water
• 8–10 Jamaican-style water crackers (Excelsior crackers)

Directions

1. Marinate the Fish:
2. Rub the fish inside and out with lime juice, salt, and pepper. Let it marinate for at least 10 minutes.
3. Prepare Aromatics & Vegetables:
4. In a large skillet or deep pan, sauté onion, garlic, scallions, thyme, Scotch bonnet, allspice, and butter or oil just until fragrant.
5. Add Vegetables & Steam Base:
6. Stir in optional vegetables (carrot, okra, pumpkin) and add coconut milk (or stock) plus water. Bring to a light simmer.
7. Steam the Fish:
8. Gently nestle the fish into the simmering base. Spoon liquid over the fish occasionally, cover, and reduce heat to medium-low. Steam for 20–25 minutes, until fish is opaque and flakes easily. Add crackers to the pot 3–5 minutes before the end to soak flavor.
9. Serve:
10. Carefully transfer the fish to a serving platter. Spoon over vegetables and cooking broth. Serve hot with the softened crackers on the side, alongside rice, bammy, or festival.