2 lbs sliced fish of choice (I used grouper)
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
2 tsp fish seasoning (+2 tsp for the pot)
½ onion, sliced
2 garlic cloves, minced
2 scallions, chopped
2 thyme sprigs
½ bell pepper, sliced
½ scotch bonnet pepper, sliced, seeds removed (or use one whole)
½ tomato, roughly chopped
½ tsp pimento seeds
1 cup okra, chopped
2 carrots, chopped fairly thin
Roughly 2 cups coconut milk (or one can)
1 tbsp butter – optional
Water crackers – optional
1) Clean the fish with lemon juice and water. Pat dry, then season with 1 tsp salt, 1 tsp black pepper, and 2 tsp fish seasoning.
2) Pour the coconut milk into a medium-large pan and bring to a rolling simmer on medium heat.
3) Add all the fresh seasonings and vegetables to the pot and the remaining 2 tsp of fish seasoning. (Feel free to reserve okra, bell peppers, and/or tomatoes to add later with the fish if you don’t want them to cook down too much.) Bring to a rolling simmer again, then reduce the heat to medium-low, cover the pot, and lightly simmer for 10 minutes.
4) Taste the coconut sauce, and adjust seasonings to taste. Add any remaining veggies you may have reserved as well as the the seasoned fish. Top with butter and/or Jamaican water crackers – both optional (I did not use either). Cover and let steam for 10-15 minutes, basting every few minutes.
Note: The texture of the pan sauce will be different if using fresh vs. canned coconut milk and depending on how long you simmer it before adding the fish. Either way, it will taste nice.
Serve with Jamaican bammy, festival, or boiled dumplings. Enjoy!