Jamaican Escovitch Fish
Crisp fried red snapper smothered in a vibrant, fiery and tangy spiced pickled vegetable sauce.
Ingredients
900g whole red snapper or fillets, cleaned1kg
120ml vegetable oil for frying1L
1 garlic clove, peeled and crushed1 bulb
1/2 tsp freshly grated ginger100g
2 sprigs fresh thyme20g
1 dried bay leaf5g
1/2 red pepper, julienned1 pc
1/2 yellow pepper, julienned1 pc
1 onion, thinly sliced1 pc
1 carrot, julienned1 pc
1 tbsp caster sugar1kg
1/2 tsp ground allspice35g
1 tsp Worcestershire sauce150ml
1 scotch bonnet chilli, sliced50g
1 lime, juiced1 pc
180ml malt vinegar568ml
pinch of black pepper50g
Method
- Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
- In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
- Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
- Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
- Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £12.03 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£20.12 est. · serves 4