Caribbean Steamed Fish with Spiced Dumplings
A vibrant Caribbean-inspired meal featuring gently steamed firm white fish seasoned with traditional island spices, served alongside hearty spiced vegetable dumplings. This dish highlights seasonal root vegetables and fresh herbs, offering a wholesome, weeknight-friendly option that balances light steaming with comforting dumplings.
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Overview
This Caribbean Steamed Fish with Spiced Dumplings dish brings a balance of delicate seafood and flavorful root vegetable dumplings, all infused with island spices and fresh herbs. The fish is steamed gently to retain moisture and highlight the natural flavors, while the dumplings provide warmth and texture, making it perfect for a healthy weeknight meal.
Why you’ll love it
The recipe uses versatile, seasonal root vegetables which provide earthiness and nutrition, combined with aromatic Caribbean seasonings for an authentic island taste. Steaming ensures a light, healthy cooking method, while the spiced dumplings add comfort and substance without heaviness. It’s quick to prepare and ideal for anyone seeking a wholesome and vibrant entrée.
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Ingredient notes
Firm white fish such as snapper, cod, or mahi-mahi work best for steaming. Root vegetables like sweet potatoes, carrots, and yucca give the dumplings their hearty texture and natural sweetness. Fresh herbs such as thyme and scallions are traditional in Caribbean cooking and enhance the dish's brightness. Use fresh lemon or lime juice to finish the fish for extra zest.
Serving & storage
Serve the steamed fish immediately alongside the warm spiced dumplings for best texture and flavor. Garnish with fresh herbs and a wedge of lime. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in a steamer to maintain moisture. Consume seafood promptly and do not refreeze after reheating.
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Chef tips
- Select firm white fish fillets that are fresh and smell clean to ensure best flavor and texture.
- The dumplings can be made spicier by adding more fresh chili or a pinch of cayenne pepper.
- To check fish doneness safely, ensure it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
- Steaming is a gentle cooking method that preserves moisture and nutrients; do not oversteam to avoid drying out the fish.
Ingredients
- 600 g (1.3 lb) firm white fish fillets (snapper, cod, or mahi-mahi)firm white fish fillets
- 2 tsp ground allspiceground allspice
- 1 tsp smoked paprikasmoked paprika
- 1 tsp sea saltsea salt
- 1/2 tsp freshly ground black pepperblack pepper
- 2 tbsp freshly squeezed lime juicelime juice
- 2 tbsp olive oilolive oil
- 300 g (10 oz) sweet potato, peeled and dicedsweet potato
- 150 g (5 oz) carrot, peeled and dicedcarrot
- 150 g (5 oz) yucca (cassava), peeled and dicedyucca (cassava)
- 150 g (5 oz) all-purpose flourall-purpose flour
- 1 tsp baking powderbaking powder
- 1/2 tsp ground cinnamonground cinnamon
- 1/4 tsp ground nutmegground nutmeg
- 1 small hot chili, deseeded and finely chopped (optional)hot chili
- 3 scallions, thinly slicedscallions
- 1 tbsp fresh thyme leavesfresh thyme leaves
- 120 ml (1/2 cup) watercold water
- 1/2 tsp sea salt (for dumpling dough)sea salt
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Equipment
- steamer basket or steaming rack
- large pot with lid
- mixing bowls
- grater
- measuring spoons
- knife
- cutting board
- spoon or spatula
Nutrition per serving
- Calories360
- Protein34 g
- Carbs33 g
- Fat8 g
Step-by-step
Step 1
Prepare the fish by rinsing the fillets and patting them dry with paper towels. In a small bowl, mix the ground allspice, smoked paprika, sea salt, and black pepper. Rub this spice blend evenly over the fish fillets, then drizzle with lime juice and olive oil. Set aside to marinate while you prepare the dumplings.Step 2
Peel and dice the sweet potato, carrot, and yucca into small, even cubes. Place them in a steamer basket and steam over boiling water for 15 minutes or until tender when pierced with a fork. Use a timer to ensure even cooking.Step 3
While the vegetables are steaming, in a large mixing bowl sift together the flour, baking powder, ground cinnamon, nutmeg, and sea salt. Add the chopped chili (if using), sliced scallions, and fresh thyme leaves. Stir to combine all dry ingredients and herbs.Step 4
When the steamed vegetables are tender, transfer them to a bowl and mash lightly while still warm but leaving some texture. Pour in the cold water gradually and mix into the mashed vegetables. Add this mixture to the dry ingredients and stir until a soft dough forms. If the dough is too sticky, add a little more flour; if too dry, add a splash of water.Step 5
Shape the dough into small ball-shaped dumplings, about the size of a walnut (approx. 3 cm diameter). Set them aside on a floured surface to prevent sticking.Step 6
Fill a large pot with boiling water and place the steamer basket or rack above the water level. Arrange the fish fillets and vegetable dumplings in a single layer on parchment paper or a heat-safe plate inside the steamer. Cover with a lid and steam for 10-12 minutes or until the fish is opaque and flakes easily with a fork, and the dumplings are cooked through.Step 7
Carefully remove the steamer from the heat. Serve the fish and spiced vegetable dumplings hot, garnished with additional fresh thyme or scallions and a wedge of lime.
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