Jamaican escovitch fish — crisp fried red snapper topped with a tangy, spicy pickle of onions, peppers and scotch bonnet in malt vinegar. Bright, bold and full of island flavour.
- 2 Pounds Red Snapper
- 1/2 cup Vegetable Oil
- 1 clove peeled crushed Garlic
- 1/2 tsp Ginger
- 2 sprigs Thyme
- 1 Bay Leaf
- 0.5 Red Pepper
- 0.5 Yellow Pepper
- 1 sliced Onion
- 1 chopped Carrots
- 1 tbs Sugar
- 1/2 tsp Allspice
- 1 tsp Worcestershire Sauce
- 1 Scotch Bonnet
- 1 Lime
- 3/4 cup Malt Vinegar
- pinch Pepper
Tags:
Seafood Spicy Speciality EasterVideo
Preparation
- Rinse the fish, rub with lemon or lime, and season with salt and pepper (or your favourite seasoning). Set aside or keep warm in the oven while you make the sauce.
- Heat the oil in a large skillet over medium heat until hot, add the fish, and cook for about 5–7 minutes each side until cooked through and crispy on both sides. Remove and set aside, then drain off the oil, leaving about 2–3 tablespoons.
- Add the bay leaf, garlic and ginger and stir-fry for about a minute, making sure the garlic doesn't burn.
- Add the onion, bell peppers, thyme, scotch bonnet, sugar and allspice and stir for 2–3 minutes. Add the vinegar, mix, and adjust the salt and pepper, then simmer for about 2 minutes more.
- Discard the bay leaf and thyme sprigs and serve the sauce over the fish, with bammy on the side. The sauce can be made up to 2 days ahead.
