Escovitch Fish

Name: Escovitch Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Jamaica
Ingredients: 4 whole snapper or 600g fillets; 2 carrots, julienned; 1 onion, sliced into rings; 1 Scotch bonnet, sliced; 200ml white vinegar; 3 tbsp sugar; allspice berries 6; oil for frying; seasoning salt to coat fish

Jamaica

Derived from the Spanish escabeche. Jamaica's technique for preserving fried fish in a pickled sauce.

Jamaican pickled fried fish — crispy fried snapper or parrot fish topped with a sweet-sour escovitch of carrot, onion and Scotch bonnet in vinegar. Eaten for breakfast on Good Friday.

Prep

15 mins

Cook

15 mins

Difficulty

Easy

Calories

490 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

4whole snapper or 600g fillets

2carrots, julienned

1onion, sliced into rings

1Scotch bonnet, sliced

200mlwhite vinegar

3 tbspsugar

allspice berries6

oilfor frying

seasoning saltto coat fish

Method

Season and fry fish until very crispy. Drain.

Bring vinegar, sugar and allspice to a boil. Add carrot, onion and Scotch bonnet. Cook 3 minutes.

Pour hot escovitch over fish. Leave 30 minutes.

Serve at room temperature.

Chef's Tip

Escovitch improves as it stands — make it the day before if possible.

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Escovitch Fish

Ingredients

Method

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