Caribbean Steamed Fish with Callaloo and Sweet Plantains
A vibrant Caribbean skillet supper featuring fresh, seasonal white fish steamed to perfection with a savory callaloo and tomato sauce, paired with sweet fried plantains. This dish highlights classic flavors and familiar techniques, offering a wholesome and approachable meal that's perfect for weeknights.
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Overview
This delicious Caribbean meal showcases a method of gentle steaming to cook tender, flaky white fish alongside a flavorful callaloo and tomato sauce. Paired with sweet, golden fried plantains, it brings a balanced combination of textures and authentic island flavors to your table. Perfect for a comforting weeknight dinner, it is naturally gluten-free and packed with vibrant, fresh ingredients.
Why you’ll love it
The use of steaming preserves the delicate texture and moisture of the fish while infusing it with the rich, aromatic spices of the callaloo tomato sauce. Sweet plantains offer a lovely caramelized contrast that pairs beautifully with the savory elements of the dish. The recipe is straightforward, wholesome, and offers a taste of the Caribbean with familiar, accessible produce.
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Ingredient notes
White Fish: Choose freshly caught firm white fish such as snapper, grouper, or cod filets, about 170–200g (6–7 oz) per person.
Callaloo: Traditionally made with amaranth or taro leaves, spinach can be used as a great substitute if callaloo is unavailable.
Plantains: Use ripe plantains (yellow with black spots) for sweetest flavor and easiest frying.
Spices & Aromatics: Fresh garlic, thyme, scallions, and Scotch bonnet pepper create a classic Caribbean flavor profile—adjust heat levels to taste.
Serving & storage
Serve the steamed fish immediately with the hot callaloo tomato sauce and fried plantains on the side.
Store any leftovers separately in airtight containers in the refrigerator for up to 2 days.
Reheat gently on the stovetop or microwave; avoid overcooking the fish during reheating for best texture.
For food safety, consume leftovers promptly and discard if left at room temperature for more than 2 hours.
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Chef tips
- Use firm fish fillets to ensure they hold together during steaming.
- Adjust the amount of Scotch bonnet pepper based on desired heat—removing seeds will reduce spiciness.
- Fry plantains in batches if your pan is small to avoid overcrowding, which prevents even browning.
- Use a tight-fitting lid for the skillet to trap steam and gently cook the fish for moist, tender results.
- For a gluten-free meal, ensure all canned tomatoes and seasonings used have no gluten-containing additives.
Ingredients
- 4 fillets (680–800g total) fresh white fish (snapper, cod, or grouper)white fish fillets
- 200g fresh callaloo leaves or spinach, roughly choppedcallaloo leaves
- 400g canned diced tomatoes (14 oz)canned diced tomatoes
- 2 ripe plantains, peeled and sliced on the diagonal into 1cm (½ inch) thick piecesripe plantains
- 3 tbsp vegetable oil, dividedvegetable oil
- 1 medium onion, finely choppedonion
- 3 garlic cloves, mincedgarlic cloves
- 2 scallions (green onions), choppedscallions
- 1 small Scotch bonnet pepper or habanero, deseeded and finely chopped (optional and to taste)Scotch bonnet pepper
- 1 tsp fresh thyme leaves or 0.5 tsp dried thymethyme
- 1 lime, juicedlime juice
- Salt and freshly ground black pepper, to tastesalt and pepper
- 150 ml (⅔ cup) water or fish stockwater or fish stock
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Equipment
- large skillet with lid
- frying pan
- knife
- cutting board
- spoon
- bowl
Nutrition per serving
- Calories420
- Protein35 g
- Carbs35 g
- Fat15 g
Step-by-step
Step 1
Prepare the plantains by peeling and slicing diagonally into 1cm thick pieces.Step 2
Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the plantain slices and fry for 3-4 minutes on each side until golden brown and soft. Remove and drain on paper towels.Step 3
In the large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, scallions, garlic, and Scotch bonnet pepper. Sauté for 3–4 minutes until the onions are soft and fragrant.Step 4
Add the thyme and diced tomatoes to the skillet. Stir well and cook for 5 minutes until the sauce thickens slightly.Step 5
Add the chopped callaloo or spinach leaves to the tomato sauce and cook until wilted, about 3 minutes.Step 6
Season the fish fillets with salt, pepper, and lime juice. Nestle them gently into the skillet with the callaloo tomato sauce.Step 7
Add 150 ml (⅔ cup) water or fish stock to the skillet, cover with a tight-fitting lid, and steam the fish gently for 8–10 minutes until just cooked through and flaky.Step 8
Carefully remove the lid, check the fish for doneness, and adjust seasoning as needed.Step 9
Serve the steamed fish with the callaloo tomato sauce alongside the fried plantains immediately for best flavor and texture.
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