Jamaican Escovitch Fish
Jamaican Escovitch Fish is a traditional dish that features crispy fried fish topped with a tangy and spicy pickled vegetable medley. This flavorful dish is a staple in West Indian cuisine and is perfect for a delicious and satisfying meal.
Ingredients
- 4 whole fish (such as snapper or tilapia), cleaned and scaled
- 1 cup all-purpose flour
- Salt and pepper to taste
- 2 cups vegetable oil for frying
- 1 large onion, sliced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 scotch bonnet pepper, thinly sliced
- 1 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon allspice berries
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt
Instructions
- Season the fish with salt and pepper, then coat each fish with flour, shaking off any excess.
- In a large skillet, heat the vegetable oil over medium-high heat. Fry the fish until golden brown and crispy, about 5-6 minutes per side. Drain on paper towels.
- In a separate saucepan, combine the vinegar, sugar, allspice, peppercorns, bay leaves, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Place the sliced onion, bell pepper, carrot, and scotch bonnet pepper in a large bowl. Pour the hot vinegar mixture over the vegetables and let it marinate for 10 minutes.
- To serve, place the fried fish on a platter and top with the pickled vegetable mixture.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 15g
Supplies
Large skillet Saucepan Large bowl Platter
Tools
Knife Cutting board Tongs Measuring cups and spoons
Serving suggestions
Serve the Jamaican Escovitch Fish with steamed rice and a side of fried plantains for a complete and satisfying meal.
Tips & tricks
For a spicier kick, leave the seeds in the scotch bonnet pepper when slicing. Be cautious as scotch bonnet peppers are very hot.
Cost
$20