Jamaican Style Escovitch Fish
Jamaican Style Escovitch Fish.
Photo by Chris De La Rosa
Over the years I’m had the opportunity to sample escovitch fish from many sources (even in Jamaica), but I have to admit that this recipe I’m about to share is as classic as it gets and I’m sure you’ll be quite pleased with the results.
You’ll Need…
1 Red Snapper (about 2 lbs)
1 scallion (green onion/spring onion)
3 sprigs thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lime
Vegetable oil for frying (about 1 cup)
Sauce…
3/4 cup vinegar
1/4 teaspoon allspice (see note below)
1 large onion
1 carrot
1 cup green pepper
1 scotch bonnet pepper
pinch of salt
1/2 teaspoon white sugar
Notes: I used the entire scotch bonnet pepper (including seeds). You can control the heat by using less and by not including the seeds. Typically pimento berries (allspice) are used in the sauce, but all I had available is the ground allspice. By adding the sugar it really balances the escovitch sauce, so though it may sound strange.. give it a try. If you don’t have a lime for washing the fish, you can use the juice of a lemon or a couple tablespoons of vinegar.
Clean and trim your fish even if your fishmonger already scaled it, do pass a knife over it to ensure there are no scales. Then pour the juice of the lime over it, give it a massage, then rinse with cool water and pat dry. Then using a sharp knife cut a couple slits across the belly of the fish (both sides) as you see in the picture below. This will allow for faster cooking and to help the salt, black pepper as well as the escovitch sauce to really infuse the fish.
Make sure to pat your fish dry after you washed it as I mentioned earlier, or you will get a soggy mess.
Next up it’s time to put the escovitch sauce together. Julienne the carrot, sweet pepper (use different colours if you like) and chop the onion and scotch bonnet pepper (slice thin).
In a saucepan add all the ingredients for the sauce, then place on medium heat and bring to a gentle simmer. Allow this to simmer for 3-5 minutes.. basically until the onion and sweet pepper (bell pepper) gets a bit tender. Here’s is where you can personalize this sort of pickle a bit. I like my sauce with a bit of crunch so I cooked it for 3 minutes.. you can cook for longer if you wish.
Place the fried snapper on a platter and pour the excovitch sauce all over it.. enjoy! You can store any remaining escovitch sauce in the fridge for a couple weeks.
I know the average person from the Caribbean reading this recipe will shake their head thinking.. “vinegar”? Vinegar is not something we use or like in foods in most of the Caribbean (except for washing meats). But I assure you that the raw taste of the vinegar will be infused with the lovely flavors of the pimento (allspice) and the vegetables we add. The hint of sugar will also give it a sort of sweet and sour kick, which works well on the fish.
Conclusion
This Jamaican Style Escovitch Fish recipe is a classic that will transport you back to the flavorful streets of Jamaica. With its tangy and sweet sauce, crispy fried fish, and fresh vegetables, this dish is a true Caribbean delight.
FAQs
- What is Escovitch sauce?
Escovitch sauce is a popular condiment in Jamaican cuisine made with a mixture of vinegar, scotch bonnet peppers, and other spices. - Can I adjust the amount of scotch bonnet pepper?
Yes, you can adjust the amount of scotch bonnet pepper to suit your desired level of heat. - How long can I store the escovitch sauce?
You can store the escovitch sauce in the fridge for a couple weeks.