Steamed Fish with Coconut Milk and Okra
A whole fish cooked in a coconut milk broth with okra, onions and pepper, brightened with lime and pimento (allspice). Tender, fragrant, festive.
A whole fish cooked in a coconut milk broth with okra, onions and pepper, brightened with lime and pimento (allspice). Tender, fragrant, festive.
When the family gathers, we take a fine fresh fish from the sea, no dirty flesh, you understand? We rub it with lime to purify it, then lay it in coconut milk with okra and onion. The pimento, the Jamaican berry, gives that fragrance the whole world envies us. We let the steam do its work gently, and each one picks from the dish. That's how we celebrate Jah with gratitude.
- •Whole fresh fish (snapper, sea bream) — 1 (centerpiece)
- •Lime — 1 (purifies and adds acidity)
- •Okra — a handful (thickening vegetable)
- •Fresh coconut milk — milk of one coconut (broth)
- •Onion, scallion, garlic — to taste (aromatics)
- •Pimento berries (allspice) — a few grains (signature spice)
- •Whole scotch bonnet, thyme — 1 pepper, 2 sprigs (aroma)
Steamed Fish with Coconut Milk and Okra
A whole fish cooked in a coconut milk broth with okra, onions and pepper, brightened with lime and pimento (allspice). Tender, fragrant, festive.
Why this dish? Many Rastafarians, including Marley, tolerated fish (but never forbidden scavenger fish). Spiced steamed fish, a festive dish of the Jamaican coast, was served at large gatherings in Kingston.
When the family gathers, we take a fine fresh fish from the sea, no dirty flesh, you understand? We rub it with lime to purify it, then lay it in coconut milk with okra and onion. The pimento, the Jamaican berry, gives that fragrance the whole world envies us. We let the steam do its work gently, and each one picks from the dish. That's how we celebrate Jah with gratitude.
Ingredients (period version)
- Whole fresh fish (snapper, sea bream) — 1 (centerpiece)
- Lime — 1 (purifies and adds acidity)
- Okra — a handful (thickening vegetable)
- Fresh coconut milk — milk of one coconut (broth)
- Onion, scallion, garlic — to taste (aromatics)
- Pimento berries (allspice) — a few grains (signature spice)
- Whole scotch bonnet, thyme — 1 pepper, 2 sprigs (aroma)
Ingredients
- Whole snapper or sea bream (or thick fillets) — 1 kg (centerpiece)
- Lime — 2 (acidic marinade)
- Okra — 200 g (vegetable)
- Coconut milk — 1 can (400 ml) (broth)
- Onion + 2 scallions + 3 garlic cloves — 1 large (aromatics)
- Allspice berries — 6 grains (signature spice)
- Whole scotch bonnet + fresh thyme — 1 + 4 sprigs (aroma)
- Sea salt, pepper — to taste (seasoning)
Method
- Clean and scale the fish, score it and rub with lime juice. Let stand 15 min.
- In a large skillet, make a bed of sliced onion, garlic, scallion, thyme and allspice berries.
- Place the fish on top, surround with halved okra.
- Pour in coconut milk, add the whole scotch bonnet, season lightly with salt.
- Cover and steam in the broth over low heat for 15-20 min (flesh should flake easily).
- Remove the pepper, squeeze lime over, and serve the fish bathed in its broth.
How it was made : On the Jamaican coast, steamed fish has long been cooked with okra, coconut milk and pimento — a native island spice exported worldwide as allspice. Rastafarians adapted these dishes by removing refined salt and forbidden meats.
The contemporary twist : Serve with "festival" (slightly sweet elongated fritters) or roasted plantains for a beach-shack presentation.
Bob Marley · Charactorium
