Jamaican Escovitch Fish is a very popular dish in Jamaica. Jamaican cuisine is known for its fresh ingredients, bold spices, and, of course, the irresistible Escovitch Fish. It's said that this dish tastes best in the restaurants along Hellshire Beach. If you're looking for an authentic and delicious Escovitch Fish recipe, you've come to the right place. So, let's get started!
What is Escovitch Fish?
Escovitch fish is a traditional Jamaican dish consisting of a whole fried fish marinated in a vinegar sauce. Red snapper is typically used, but you can substitute other white-fleshed fish (such as pike-perch). The fish is deep-fried and then coated in a marinade of vinegar, allspice, paprika, onions, carrots, and, of course, Scotch bonnet chili. It's perfect for an exotic dinner or a summer barbecue.
Ingredients for the Escovitch Fish recipe
For the fish: 2 medium-sized fish, e.g. pike-perch, perch, sea bream (or if possible red snapper) – scaled and gutted Juice of 2 limes 5 whole allspice berries – e.g., YARDIES Allspice Jamaican pepper Spices to taste: salt, YARDIES Island Spice seasoning mix wheat flour Vegetable oil for deep-frying
For the Escovitch marinade: 1 cup white wine vinegar 1/2 cup water 1 large carrot, cut into thin strips 1 red bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips 1 onion, sliced into thin rings 1 Scotch Bonnet chili (or Habanero or regular red chilies), finely chopped 5 allspice berries 1 tsp brown sugar 1 tsp salt
preparation
Preparing the fish: Clean the fish thoroughly and pat it dry. Then rub it with lime juice and let it rest for about 5 minutes.
Mix salt with YARDIES Island Spice and rub the fish thoroughly inside and out. Then coat the fish in a little wheat flour. Heat the vegetable oil in a deep pan over medium heat. The oil should be hot, but not smoking. Add 5 allspice berries and some garlic and heat slowly and carefully until the garlic begins to brown slightly. Remove the ingredients from the pan and add the fish. Fry the fish for about 5-7 minutes on each side, until golden brown and crispy. Drain on paper towels. Leave the oil in the pan.
Preparation of the Escovitch marinade: Bring vinegar and water to a boil in a pot. Add carrots, bell peppers, onions, Scotch Bonnet chilies, allspice berries, sugar and salt. Cook everything for about 5-7 minutes, until the vegetables are soft but still have some bite.
Serve the Escovitch Fish: Place the fried fish on a serving platter. Pour the hot Escovitch marinade over the fish and serve immediately. Serve the Escovitch Fish with fried or festival dumplings, bammy, or rice.
Tips Alternatives to red snapper: If you can't find red snapper, you can also use perch, pike-perch, mackerel, or sea bream. These fish species are also firm-fleshed and are excellent for this recipe.
- Adjust the spiciness: If you don't like it too spicy, reduce the amount of Scotch Bonnet chili or replace it with milder chilies such as red chilies from the produce section of a regular supermarket.
- Preparation: Prepare the Escovitch Fish the day before so it can marinate overnight. This will intensify the flavor.
Now it's your turn! Try this Escovitch Fish recipe and let yourself be enchanted by the Caribbean flavors. Believe me, this dish reflects the true exoticism of Caribbean cuisine and it will be a hit with your friends and family. Feel free to let me know in the comments how you liked the recipe and what kind of fish you used.
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