This dish is very popular in Jamaica. The inspiration to make this came from Mark Wiens and Danny and Chad (youtubers) whose videos both highlighted fish escovitch.
- 1 whole snapper, cleaned
- 1 onion, sliced
- 1 sweet pepper, sliced
- 1 small carrot, sliced
- 1 tsp ginger, grated
- 2-3 cloves garlic, grated
- 1 tsp sugar
- 1 cup white vinegar
- 1 scotch bonnet pepper, sliced
- 1/2 tsp Jamaican pimento all spice powder
- salt and pepper to taste
- Fresh thyme (as much as you like)
- Fresh chive (as much as you like)
- Oil for frying
NOTE: Jamaican pimento is NOT the same as Trinidadian pimento. The Jamaican pimento berry has a combination of cinnamon, nutmeg and clove flavor. A substitute for ground pimento can be equal parts of ground cinnamon + ground clove and a some nutmeg.
- Pat dry fish fish. Season with salt and black pepper. Set aside.
- Fry fish on each side until golden brown and crispy. Cook time will depend on the size of the fish.
- Once properly fried, set aside and allow the excess oil to drain.
- Transfer 2 tbsp of the oil to another pot over low/medium heat.
- Add ginger and garlic. Cook for 1-2 minutes then add all other ingredients to the pot. Cook for 5-10 minutes or until the veggies have the crunchiness to your liking.
- Remove from heat and let it rest for a few minutes.
- Place the fish on a platter and top with the escovitch or veggie medley.
- TIME TO EAT!
Video can be seen here: