A Must Have Jamaican Style Escovitch Red Snapper Fish
Anyway make sure you fry your cean fish to a perfect crispiness. To season the fish, salt is enough but i love adding ginger and black pepper because I do not like strong fish smell in my dish.
When preparing the fried fish for curing in the pickled sauce, make sure to sandwich the fish in the sauce lasagna style.
And remember, you cannot call your fish escovitch if it doesn’t cure in that pickle sauce for at least 10hours.
Cure the fish in the pickle sauce for at 6 to 10 hours before serving it. It taste better served warm.
It can be eatin with rice, Apkan, Attieke or as is. So for this recipe for serving of two, the below is what you need:
FISH:
1 large red snapper fish cleaned
1 tbsp of grated fresh ginger
¼ tsp. of salt
½ tsp. of black pepper
½ cup coconut oil, or oil of choice for deep frying the fish
ESCOVITCH SAUCE
1 big carrot, peeled and Julienne
1 large, sweet onion, thinly sliced
½ red bell pepper thinly sliced
½ yellow bell pepper thinly sliced
1 Scotch bonnet chopped (use ¼ if the heat may be intolerable)
1tsp. of peppercorn
1/2 tsp salt
½ tsp bouillon
¼ cup rice vinegar
¼ cup of oil
1 tbsp brown sugar
salt to taste
Ingredients
FISH
ESCOVITCH SAUCE
Instructions
Fry your fish to a nice crispiness then set aside to cool off.
Add the onions sliced and the chopped scotch bonnet pepper, belle peppers, cook for 2 minutes, then add the vinegar and sugar.
Immediately scoop about 2 spoonsful of the sauce into a pan then place the fried fish on top of it then scoop more of the sauce on the fish. If working with multiple fish arrange the sauce and fish into layers as lasagna style.
Pour the rest of the sauce on top of the fish and cover the bowl tightly to allow the fish to cure for at least 8 hours, preferably about 11 hours.
Remember you cannot call your fish escovitch if it doesn’t cure in that sauce for at least 7hours.
After curing, serve warm as is or with rice.
