Escovitch Fish - Oceanian Recipe
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Escovitch Fish
Escovitch derives from the Spanish escabeche technique brought to Jamaica in the 1500s; the vinegar preserved cooked fish in the Caribbean heat, making it practical and delicious — it remains Jamaica's most beloved preparation for whole fried fish.
Ingredients
- 4 whole small fish or fish steaks (snapper, parrot fish, or tilapia)
- 250 ml white vinegar
- 1 onion, sliced into rings
- 1 carrot, julienned
- 1 cho-cho (chayote) or ½ red bell pepper, julienned
- 1 Scotch bonnet, sliced (seeded for less heat)
- 1 tsp whole allspice berries
- 1 tsp black peppercorns
- 1 tsp sugar
- 1 tsp salt
- Flour, for dusting fish
- Oil for frying
Method
- Step 1 — Clean and score fish; season with salt and pepper. Dust in flour.
- Frying — Fry fish in hot oil until golden and cooked through, about 4–5 minutes per side. Drain on paper towels; place in a shallow dish.
- Step 3 — In a saucepan, combine vinegar, sugar, allspice, and peppercorns; bring to a boil.
- Adding — Add onion, carrot, cho-cho, and Scotch bonnet; cook 3–4 minutes until vegetables are slightly softened but still crisp.
- Pouring — Pour hot pickling liquid and vegetables over fried fish.
- Step 6 — Allow to cool; marinate for at least 1 hour (overnight is better).
- Serving — Serve at room temperature or cold; the acid-pickled vegetables are essential.