Jamaican escovitch fish
Jamaica’s cousin of escabeche: whole fried fish topped with a hot, tangy pickle of onion, carrot, peppers and Scotch bonnet.
- 40 min20 prep · 20 cook
- MediumDifficulty
- 410 kcalper serving
Ingredients
- Small whole snapper or bream, cleaned4
- Limes2
- Plain flour30 g
- Vegetable oil200 ml
- Onion1
- Carrot1
- Red pepper1
- Scotch bonnet chilli1
- White vinegar200 ml
- Allspice berries8
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Rub the fish with lime juice, rinse, pat dry and score both sides. Season well with salt and pepper.
- 2
Bring the vinegar, allspice, sugar and a pinch of salt to the boil.
- 3
Add the sliced onion, carrot, pepper and Scotch bonnet and simmer for a minute, keeping them crunchy.
- 4
Dust the fish with flour and fry in hot oil until crisp and golden on both sides.
- 5
Drain the fish, lay it on a platter and pour the hot pickle over the top.
- 6
Leave for 10 minutes to soak up the flavour, then serve with festival or bammy.
Tips and questions
- Can it be made ahead?
- Yes. Many Jamaicans make it the night before so the fish soaks up the pickle; keep it in the fridge and serve at room temperature.
- Is Scotch bonnet very hot?
- Very. Use half and remove the seeds for a milder pickle, and wash your hands after cutting it.
Enjoy your meal!
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