Pickled Fish (escovitch Fish)
Pickled Fish, also known as Escovitch Fish, is a popular dish in Jamaican cuisine. It is a flavorful and tangy dish that is perfect for serving as an appetizer or main course.
Ingredients
- 2 lbs whole fish, cleaned and scaled
- 1 cup white vinegar
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 carrots, julienned
- 1 scotch bonnet pepper, sliced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Score the fish and season with salt and black pepper.
- Heat the vegetable oil in a pan and fry the fish until golden brown. Remove from the pan and set aside.
- In the same pan, add the sliced onion, bell pepper, carrots, and scotch bonnet pepper. Cook for 3-4 minutes.
- Pour in the white vinegar and let it simmer for 2 minutes.
- Place the fried fish in a shallow dish and pour the pickled vegetable mixture over the fish.
- Let it marinate for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 12g
Supplies
Shallow dish Frying pan
Tools
Knife Cutting board Tongs
Serving suggestions
Serve the pickled fish with steamed rice and a side of festival (Jamaican cornmeal fritters).
Tips & tricks
For a spicier kick, leave the seeds in the scotch bonnet pepper. Be cautious as scotch bonnet peppers are very hot.
Cost
$15