Jamaican Escovitch fish
Chef Brandon Douglas
- 2 pounds whole red snapper (about 2-3 fish) or any white fish – cleaned and scaled.
- ½ cup vegetable oil or more as needed
- 1 teaspoon minced garlic (about 2 garlic cloves)
- ½ teaspoon ginger
- 2 sprigs thyme
- 1 bay leave
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 1 yellow medium onion, thinly sliced
- 1 medium carrot Julienne
- 1-tablespoon sugar
- ½ teaspoon Jamaican all spice
- 1 teaspoon Worcestershire sauce
- 1 Scotch bonnet pepper, pierced or replace with ½ teaspoon cayenne pepper
- 1 lime
- ¾ cup malt vinegar (sub red wine vinegar)
- Freshly ground white pepper
1. Rinse fish; rub with lemon or lime, seasoned with salt and pepper or your use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
2. In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
3. Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
4. Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes. Discard bay leave, thyme
5. Spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.