Escovitch Fish Recipe
Escovitch fish, originally a Jamaican dish, my version sees a whole seasoned sea bream shallow fried until crispy, served with spicy vegetables that are quickly sauteed then steeped in malt vinegar.
Servings 2 Servings
Calories 599kcal
Ingredients
- 2 Medium Sea Bream
- ½ teaspoon White Pepper
- ½ teaspoon Salt
- ¼ teaspoon Grated Nutmeg
- ¼ teaspoon Ground Cloves
- ½ teaspoon Ground Allspice
- 1 teaspoon Fresh Thyme Leaves
- 125 ml Cooking Oil ½ Cup
- 1 Lime
For the Vegetables:
- 1 Bell Pepper I like to use half of a yellow and red pepper
- 1 Small-Medium Onion 100-125g
- 1 Medium Carrot 75-100g
- 2 Spring Onions
- 2 Garlic Cloves
- 15 g Ginger ½ Thumb sized piece
- 1 Scotch Bonnet Chilli Pepper
- 1 teaspoon Sugar
- 75 ml Malt Vinegar ⅓ Cup
- 75 ml Water ⅓ Cup
- 1 Sprig Thyme
- ½ teaspoon Coarse Sea Salt
- 6 Allspice Berries
Instructions
- Cut 3 slits in the flesh of the fish around 4-5mm (¼") deep.
- Mix together the white pepper, salt, nutmeg, allspice and thyme and rub it into the skin of the fish, ensuring that you rub it into the slits and into the cavity.
- Cut the lime in half and squeeze it into and over the fish, and set it aside.
- Cut the pepper in half, remove the stalks and the seeds and then cut into strips around 4-5mm (¼") thick.
- Peel the onion, then slice it into rings approximately 4-5mm (¼") thick, then separate the rings.
- Using a vegetable peeler cut the carrot into thin ribbons.
- Cut the spring onions into 2-3mm (⅛) thick rings at an angle.
- Mash the garlic into a paste.
- Grate the ginger.
- De-seed the chilli pepper and cut it into strips.
- Mix together the malt vinegar, water, salt and sugar
- Place the oil for the fish into a wide, 28cm or 11" (not non-stick) frying pan and bring it to a temperature of around 170°C or 340°F.When the oil is hot, add the fish and cook it for 2-3 minutes per side until it is crisp and golden. The fish will naturally release from the pan when it is crisped enough; do not force it.
- Transfer the fish to a baking tray and place it in a low (130°C or 265°F) oven whilst the vegetables are cooking.
- Pour out all but a scant covering of oil from the pan and return it to a high heat. Add the bell pepper, onion rings, scotch bonnet chilli, thyme and allspice berries and stir fry for 3-4 minutes.
- Add the garlic and ginger and cook for another minute.
- Throw in carrot ribbons and pour over the vinegar and water mix, stir to combine, add a lid and cook for 10 minutes.
- Serve some of the vegetables on a plate, add the fish and then add more fish and any cooking juices.
Notes
Try and fish out the allspice berries and thyme before serving.
Nutrition
Serving: 1 | Calories: 599kcal | Carbohydrates: 50g | Protein: 31g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Cholesterol: 82mg | Sodium: 2219mg | Fiber: 10g | Sugar: 16g
