Fried Fish with Steamed Cabbage (Jamaican Style)

Rinse the snapper fillets and pat dry. Season both sides with minced garlic, ground allspice, salt, and black pepper. Slice two scallions and scatter over the fish, along with the thyme sprigs. Let rest while you prepare the cabbage.

In a large pot, combine shredded cabbage, julienned carrots, the whole scotch bonnet pepper (slit to release heat, for milder flavor remove seeds first), turmeric if using, and water. Cover and bring to a boil over medium-high heat. Reduce to medium and steam for 5-7 minutes, stirring once, until cabbage is wilted but still has a bit of crunch. Remove from heat and discard the scotch bonnet pepper.

While cabbage steams, heat vegetable oil in a large skillet to 350°F (175°C). The oil should be about 1/2 inch deep. Carefully place seasoned fish fillets in the hot oil, skin side down if skin on. Fry undisturbed for 4-5 minutes until golden and crispy. Flip gently and fry another 3-4 minutes until cooked through. Transfer to a paper towel-lined plate.

Finely slice the remaining two scallions.

Plate a generous portion of steamed cabbage alongside a piece of fried fish. Garnish fish with sliced scallions. Serve hot.