Escovitch Fish

Name: Escovitch Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Jamaica
Ingredients: 800 g Red Snapper (cleaned); 8 g Salt; 3 g Black Pepper; 500 ml Vegetable Oil; 200 ml Distilled White Vinegar; 100 ml Water; 200 g Onion (thinly sliced); 120 g Carrot (julienned); 120 g Red Bell Pepper (thinly sliced); 1 pcs Scotch Bonnet Chili (thinly sliced); 2 g Allspice (whole)

Whole fried fish topped with a sharp, spicy pickle of onion, carrot, and peppers in vinegar. The fish stays crisp underneath while the tangy escovitch dressing adds brightness and heat.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

1271kcal

Calories

42g

Protein

118g

Fat

10g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

800g
Red Snapper (cleaned)
8g
Salt
3g
Black Pepper
500ml
Vegetable Oil

Pickle

200ml
Distilled White Vinegar
100ml
Water
200g
Onion (thinly sliced)
120g
Carrot (julienned)
120g
Red Bell Pepper (thinly sliced)
1pcs
Scotch Bonnet Chili (thinly sliced)
2g
Allspice (whole)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Pat the red snapper dry and season it inside and out with the salt and black pepper.
02
Heat the vegetable oil to 175°C (350°F) in a deep pan. Fry the red snapper until crisp and cooked through, then transfer it to a rack to drain.
03
Combine the distilled white vinegar, water, and allspice in a saucepan and bring to a gentle simmer.
04
Add the onion, carrot, red bell pepper, and scotch bonnet chili, and cook briefly until the vegetables are just softened but still crisp.
05
Spoon the hot pickle over the fried red snapper and let it stand for a few minutes before serving.

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