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Escovitch Fish

Name: Escovitch Fish
Total time: 50 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 4 Horse Mackerel; 1 Onion; 1/2 Carrot; 1 Green Bell Pepper; 1 Chili pepper; 150ml Vinegar; 1 tsp Sugar; 1/2 tsp Black Pepper; 3 Clove; 2 tbsp Lime juice; 1 tsp Salt; To taste Oil for frying

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Fried fish topped with onion, carrot, and chilies pickled in vinegar — a Jamaican Friday dish.

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📖 The Story Behind This Dish

Escovitch fish is a Jamaican dish descended from Spanish escabeche. Whole fried fish is topped with onions, carrots, and peppers pickled in vinegar, allspice, and Scotch bonnet. It's a seaside treat for Easter and Fridays, served with bammy or festival.

🌆 Where it's eaten: At a Jamaican seaside shop, colorful pickled vegetables are piled on fresh fried red fish and served with bammy.

🥕 Ingredients (serves 4)

Horse Mackerel 4
Onion 1
Carrot 1/2
Green Bell Pepper 1
Chili pepper 1
Vinegar 150ml
Sugar 1 tsp
Black Pepper 1/2 tsp
Clove 3
Lime juice 2 tbsp
Salt 1 tsp
Oil for frying To taste

👩‍🍳 Instructions

Scale and gut the fish, score it, rub with lime juice and salt, and let stand 15 minutes.
Bring the vinegar, sugar, cloves, and peppercorns to a boil in a pot.
Add the sliced onion, julienned carrot, bell pepper, and chili, simmer 1 minute, and turn off the heat.
Pat the fish dry and fry in 170°C oil until crisp.
Plate and spoon the pickled vegetables and liquid over while hot.

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