Food Feature: Jamaican steamed fish

Lent is a solemn religious observance in the liturgical calendar of many Christian denominations that begins on Ash Wednesday and covers a period of approximately six weeks before Easter Sunday.

During this time, most persons decide to leave meats out of the diet, eating only fish, vegetables, soy dishes and beans. With Ash Wednesday only a couple days away, THE STAR wants to make sure we equip you with at least one dish before the period of Lent begins.

This week we will share a Jamaican steamed fish recipe courtesy of Grace Foods.

Ingredients

n 2 cup(s) fish stock

n 1 cup Irish potato, diced

n 1 cup pumpkin, diced

n 4 medium okras, sliced

n 1lb whole snapper

n 1/4 cup(s) tomato, diced

n 1 teaspoon(s) Grace Caribbean Traditions Black Pepper

n 1/2 teaspoon Scotch bonnet pepper, chopped

n 1 medium onion, chopped

n 2 cloves garlic, chopped

n 2 stalks scallion, chopped

n 1 sprig thyme

n 1 whole Scotch bonnet pepper

n 10 whole crackers

Directions

1. Pour fish stock in a large skillet and bring to a boil. Add Irish potato, pumpkin and okra; cover and leave to simmer for 10 minutes.

2. Slit fish on both sides, then stuff the cavity with half of the vegetables and seasonings (tomato, black pepper, Scotch bonnet pepper, onion, garlic and scallion). Sprinkle with the remaining black pepper.

3. Place fish into the boiling fish stock and add the remaining garlic, tomato, onion, scallion, Scotch bonnet pepper, thyme and a whole Scotch bonnet pepper.

4. Spoon stock over the fish, cover and steam over medium flame for 10 minutes.

5. To serve: place fish on platter, add crackers then pour on the fish stock.

Method note: Diced yam, string beans and carrots may be used; you can also add your favourite vegetables and starches.

Note: Fish stock is a flavourful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics (onion, celery, ginger, garlic and thyme) until their flavour, aroma, colour, body and nutritive value are extracted. The liquid is then strained and used to prepare sauces, soups and as a braising and simmering cooking medium.

Grace Fish Tea Soup Mix boiled in water can be substituted for the stock.