Belizean Steamed Fish Recipes

BELIZEAN STEAMED FISH

Steps:

• Preheat oven to 400 degrees.
• Rinse and dry fish, then drench with juice of limes.
• Drain and season with salt and pepper.
• Place 1 layer of fish in a shallow pan.
• Cover with green pepper and onion, then sprinkle with curry powder.
• Drizzle with coconut oil or melted butter.
• Squeeze remaining lime juice on fish.
• Cover tightly with lid or foil and bake for 10 minutes, then baste with liquid. Fish is done when it flakes easily with fork (total cooking time was not offered in recipe, but I've often heard 10 minutes per inch of thickness).

FISH TEA (CARIBBEAN BOUILLABAISSE)

Steps:

• In a large braiser over medium heat melt butter; add onions, garlic, scallion whites, thyme, and bay leaves. Allow to sweat for 5 minutes then add fish stock, raise heat and bring to a simmer. Add potatoes, squash, chayote, Scotch Bonnet pepper, and a little salt. When potatoes are tender, begin layering fish, start with tile, then bass, snapper, and shrimp then adjust with salt and pepper. Simmer fish until firm and flakes to the touch, about 10 to15 minutes. Sprinkle scallion greens and cilantro over top and serve.

BELIZEAN FISH SERRE

Steps:

• Wash and rinse the snapper.
• Wash, clean and cut vegetables.
• Place bacon into a saucepan over medium heat, pour in coconut milk.
• Add the onion, seasonings, plantain and yucca.
• Bring to a boil until vegetables are tender.
• Dip the fish into the coconut milk to ensure it is coated and place the carrots and fish on top, and simmer until the fish is tender.
• Serve over rice.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.