Jamaican Steam Fish with Rice and Peas

by Tamika Williams
(Camrose, St James, Jamaica)

Rice and peas is eaten in most Jamaican homes especially on Sundays.

This used to mean grating a dried coconut to extract the milk, and washing and soaking the peas (red kidney beans) overnight, throwing off the water the following morning and then cooking the swollen peas.

This was a grand time-consuming production.

When I was pressed for time I found that I could produce the same quality rice and peas in half an hour ... So do enjoy.

Season The Fish

... and allow to marinate for about 20 minutes while preparing the Rice and Peas, and then steam the fish while the Rice and Peas is cooking.

• 2 good sized fish tails or fish fillets
• 1 medium onion chopped
• A dash of pimento (all spice)
• 2 tablespoon butter
• slivers of carrot and green pepper
• 1 diced tomato
• a tiny sprig of fresh roesmary chopped finely (a pinch)
• 1/2 teaspoon white vinegar
• salt to taste

Ingredients for Rice and Peas

• 1 400 gm tin of red kidney beans
• 1 50 gm packet coconut milk powder
• 1 lb white rice
• 1 medium chopped onion
• 1 clove garlic
• 1 scotch bonnet pepper
• A sprig of thyme
• 1 tablespoon margerine or butter
• 1 teaspoon salt
• A sprinkle of black pepper
• Water

Cooking The Rice and Peas

• Open tin of kidney beans and pour entire content into pot
• Add two cups water to beans in pot in addition to the liquid with the beans
• Season with onion and garlic
• Put on the fire
• When hot take a cup of the liquid and mix the coconut milk powder and add back to the pot
• Wash the pound of rice and add to the pot
• Lower the flame and stir well with a fork
• When the rice is half cooked add butter, thyme and scotch bonnet pepper
• Cover the pot and turn flame down low
• Allow rice and peas to steam
• When rice is cooked turn off flame and leave pot covered as it will continue to cook for a few minutes

In the meantime, while the Rice and Peas is cooking ...

Steam The Fish

• In a sauce pan melt butter
• Add seasoned fish with seasoning
• Cover the top with carrots, green pepper and tomato
• Put lid on pot and on medium/low flame allow fish to steam for 5 minutes. No need to add water

Serve Steamed Fish and Rice and Peas ... and enjoy!

This entire meal is ready in about thirty minutes.