Escovitch fish is a traditional Jamaican dish usually made with crispy red snapper fish, but you may choose any fish you like. The dish is traditionally served with fried bammy (traditional Jamaican cassava flatbread) or festival (Jamaican deep-fried bread). Rice works beautifully as well.
Ingredients
Fish
- 900 g Snapper fish
- 60 ml white vinegar
- 1 l water
- 1 tsp salt
- 1 tsp black pepper
- 2 cloves garlic crushed
- 250 ml vegetable oil
Escovitch sauce
- 1/2 medium carrot in julienne slices
- 175 g bell peppers in julienne slices, different colours
- 1 medium onino cut into slices
- 1/2 handful pimento pepper
- 2-4 whole scotch bonnet or habanero pepper
- 250 ml vinegar
- 250 ml water
Servings: people
Units:
Instructions
Making the sauce
- In a pot, add vinegar and water and bring to a boil. Turn the stove off and add all the ingredients for the sauce.
- Take the pot off the stove and let the ingredients sit in the hot water with the lid on.
- After the Escovitch sauce has cooled down, transfer to a mason jar or a glass container with a lid.
Escovitch fish
- Clean the fish in a mixture of vinegar and water; pat dry with absorbent paper. Combine salt and black pepper and use to season the fish. Cover and allow to marinate.
- Heat skillet over medium flame and add vegetable oil. Add crushed garlic and fry to release flavour. Add fish and fry until lightly browned on both sides; drain on absorbent paper.
- Arrange on a serving platter and drizzle with Escovitch Sauce.
Recipe Notes
Get all the ingredients you need at Farmy!
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