Jamaica Escoveitch Fish is a dish where cold or sauteed sauce made of carrots, onion, peppers and pimento seeds, soaked in vinegar is typically drizzled over the fried whole or filleted fish. For Jamaican Escoveitch fish Use Snapper or Parrot Fish.
It all begins with the fish. I wash it thoroughly, add a slice of lime and rub it on the fish, gently squeezing the juice into the cavity. Afterward, I rinse the fish and pat it dry with a paper towel, ensuring that it’s ready for the next step.
The fish is then placed on a plate, and I sprinkle salt and pepper generously on both sides and inside the cavity.
In a deep Dutch pot or a cast-iron frying pan, I pour in the oil. The pot is heated until the oil is sizzling hot. I place the Scotch Bonnet Pepper into the oil, and it sizzles and infuses the oil with its fiery essence.
With the pot ready, I gently place the seasoned fish into it, and it starts to sizzle. Each piece is cooked for 5 minutes on each side, creating a golden, crispy crust that encases the tender, flaky fish.
Once the fish is fried to perfection, I place it on a plate lined with a paper towel to drain. The fish looks irresistible, and I can hardly wait to savor the crispy exterior and the succulent flesh inside.
But the dish isn’t complete without the escoveitch sauce. I pour vinegar into a saucepan set over medium heat, allowing it to boil. The carrots, pimento berries, onions, and bell peppers join the mix, creating a lively blend of flavors. They boil on medium heat for 10-15 minutes, until the vegetables turn translucent. It’s like a colorful crescendo that adds a burst of vibrancy to the dish.
The escoveitch sauce, with its tangy, spicy, and slightly sweet notes, is the final act in this culinary performance. It’s poured over the fried fish, creating a sensational melody of flavors.
Best Served with Raw Vegetable, Festivals, Fried Bammy.
Wash fish, Rub lime slice and squeeze in the cavity of the fish. Rub over fish and rinse.
Pat Dry fish with paper towel and place on a plate.
Sprinkle salt and pepper on both sides of the fish and inside the cavity as much as you desire.
Pour oil in a deep dutch pot or deep cast iron frying pan. Place Scotch Bonnet Pepper into the oil and allow the oil to get really hot.
As soon as the pot is hot place fish into pot cooking 5 minutes on each side. Place a plate aside with a paper towel to drain after you have taken out the fish. Fry all 4 Fish and allow to cool and drain on a plate with a paper towel.
Pour the Vinegar in a saucepan on medium heat and allow to boil. Add carrots, pimento berries, onions, and bell peppers allow boiling on medium heat for 10-15 minutes.
Cook until vegetables are translucent. Allow to cool and serve over fried fish.
If you have leftover Escoveitch Sauce pour in a mason jar and cover and use whenever you need it again. It gets hotter over time too.
Deep-fry the fish until it's crispy and golden brown. Use a neutral oil like vegetable or canola oil for frying.
Pour the escoveitch sauce over the fried fish while it's still hot. The hot fish will absorb the flavors of the sauce better.
After frying, place the fish on a paper towel to drain excess oil. This step ensures that the escovitch sauce adheres well to the fish.
