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Jamaican steamed fish with sweet potatoes

Jamaican steamed fish is cod or sea bream gently steamed over a bed of vegetables flavored with thyme and a whole chili, served with sweet potatoes. For 4 people, it takes 50 minutes, is easy to make, and costs €3.90 per serving. The key is leaving the chili whole and unpierced, so it flavors the dish without turning it too hot.

Tonight we're taking a little trip to Jamaica, with fish steamed over okra, carrots and thyme, served with soft sweet potatoes.

Jamaican steamed fish with sweet potatoes
Total time
50 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Here the fish doesn't fry in a pan, it steams gently over carrots, bell pepper, tomatoes and okra, sitting just long enough to stay moist. Fresh thyme and a whole chili infuse the whole dish with warm flavor that never turns too hot, as long as the chili stays intact. Whole okra avoids the slippery texture it sometimes gets when sliced, staying pleasantly firm instead.

This is a weeknight dish that breaks the routine without any tricky technique, Mon Chou designed it for an evening when you want a taste of somewhere else without much effort. The soft sweet potatoes bring a sweetness that balances the broth's gentle heat. It also works well for a relaxed Sunday, especially if your family likes a bit of spice.

The ingredients

4 people

Fish counter

  • Cod or sea bream fillets 700 g

Fruits and vegetables

  • Sweet potatoes 2
  • Okra 200 g
  • Carrots 2
  • Red bell pepper 1
  • Tomatoes 2
  • Onion 1
  • Garlic 2 cloves
  • Fresh thyme 6 sprigs
  • Habanero or scotch bonnet chili 1
  • Scallions 2

Pantry

  • Vegetable oiloften in the pantry 2 tbsp
  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Peel the sweet potatoes and cut them into big chunks, thinly slice the onion, garlic, bell pepper and carrots into strips.

    Keep the skin on the sweet potatoes if they're organic, it's tasty and holds up well during cooking.

  2. Sauté the onion, garlic, bell pepper and carrots in the oil, then add the tomatoes, thyme and the whole chili. 8 min

    Sweat the vegetables without browning so they stay tender and sweet.

  3. Pour in 250 ml of water with the bouillon cube, add the whole okra, season with salt and pepper, and let it simmer. 10 min

    Whole okra releases less of its sticky texture than when it's cut.

  4. Lay the fish fillets on top of the vegetables, cover and let it steam. 12 min

    Don't lift the lid too often, the steam is doing the work.

  5. Meanwhile, steam or boil the sweet potatoes, then serve them with the fish and sliced scallions. 20 min

    Test them with the tip of a knife, they should stay firm but tender.

Our tips to get it right

  • Pick fish fillets of the same thickness so they all finish cooking at the same time under the lid.
  • If you can't find scotch bonnet, a whole bird's eye chili works too, just remember to remove it before serving.
  • Cut the vegetables into even pieces so they all turn tender at the same time.

The variations

  • Swap the cod for hake or pollock, two firm white fish that hold up well to steaming.
  • For a vegetarian version, replace the fish with extra sweet potato chunks and cooked chickpeas.
  • To save time, dice the sweet potatoes small so they cook in the same pot as the main vegetables.

What to serve it with

  • White rice or rice and peas
  • Fresh passion fruit juice
  • Pan fried plantains

Storage

This dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because the fish and okra lose their texture. Reheat gently on the stovetop or in the microwave, without letting the fish boil.

Questions about this dish

Can I skip the okra?

Yes, you can leave it out or swap it for green beans, the dish will still taste good even if the texture changes a bit. Okra mainly adds a texture that's typical of this kind of dish.

Is this dish very spicy?

No, as long as the chili stays whole and unpierced, it only flavors the broth without making it hot. If you want more heat, you can slit it slightly near the end of cooking.

Can I prep the vegetables ahead of time?

Yes, you can peel and chop all the vegetables the day before and keep them in the fridge in a sealed container. This cuts down a lot on prep time the night you cook.

What fish can I use instead of cod?

Sea bream works just as well, as the recipe suggests, or another firm white fish like pollock. Avoid thin, delicate fillets that might fall apart during steaming.

How long does it take to make a Jamaican steamed fish with sweet potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Jamaican steamed fish with sweet potatoes?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Jamaican steamed fish with sweet potatoes cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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