Jamaican Escovitch Fish is a Caribbean twist on the colonial dish, Escabeche, where the fish is cooked in a spice-infused sauce. However, in Jamaica the fish is first fried whole, and then covered in a mixture of vegetables that have been cooked in a vinegary sauce. The fish is then allowed to marinate in this mixture before serving with rice or a local flatbread made with cassava called Bammy. The combination of the fried fish covered with a briny tangy sauce of local herbs, spices and fresh vegetables really encompass the dynamic flavors and cultural mixtures of our Caribbean region.
Ingredients
1.5 kg Red Snapper (whole fish or filets)
1 Lime or 2 tablespoons of Juice
1 tablespoon Green Seasoning
1 tablespoon Old Bay Seasoning
500 ml Frying Oil (soy or peanut)
1 White Onion, peeled and thinly sliced
2 Large Seasoning Peppers, julienne
1 Medium Carrot, peeled and julienne
3 large cloves of Garlic, sliced
1 Bell Pepper, cored, seeds removed & julienne (any color)
1 thumb Peeled Ginger, julienne
3 Sprigs of Tarragon, chopped
9 Whole Allspice Berries
9 Whole Black Peppercorns
9 Whole Coriander Seeds
1 Large Bay Leaf
3 Whole Cloves
400ml Vinegar (white, apple cider, rice, red/white wine or malt)
1 tablespoon Brown Sugar
Salt To taste
Spicy Option: 1-2 Scotch Bonnet Peppers seeded & sliced
3 tablespoons Vegetable Oil
Instructions
In a large bowl, add lime juice and enough water to thoroughly wash and rinse the fish.
Pat the fish dry removing all excess water with paper towels.
Along the skin side of the fish, cut 3-4 slashes into the flesh; this will help the seasonings penetrate the meat and prevent the fish from curling during frying.
Rub the fish thoroughly with the green seasoning and Old Bay to ensure the fish is thoroughly coated.
Prepare a cooling station for fried fish with a tray topped with a cooling rack or paper towels to collect the excess oil.
Heat a large heavy-bottomed pot on the stovetop or your set-up a deep fryer filled with your preferred oil to 325 °F. Gently place the fish into the hot oil and allow the fish to cook. 3-5 minutes for whole fish or 2-3 minutes for filets, per side. Once the intensity of the bubbles decreases and the fish is a golden brown, it is done!
Remove to a cooling station and allow the fried fish to rest for 2-3 minutes before arranging in a serving dish.
Using a deep saute pan, add 3 tablespoons of the oil to fry the fish and warm on medium to high heat.
Once the oil is hot, add the onion, seasoning peppers, and carrot to the pan and toss cooking until the onions turn translucent (2-3 minutes).
Add the garlic, bell peppers, ginger, tarragon, allspice, black pepper, coriander, bay leaf, and cloves and sauté for another minute.
Spicy Option: Add scotch bonnet peppers along with other vegetables in Step 3.
Add the vinegar and brown sugar, stir using a spoon to incorporate all ingredients and dissolve the sugar thoroughly.
Lower the heat to a simmer and cover the pot. Cook for another 5 minutes or until all vegetables are tender.
Once the vegetables are tender, remove from the heat and add salt to taste.
While still hot, scoop the vegetables and sauce on top of the fish. Serve with rice or Bammy flatbread.
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