The elements of paradise have blessed and embodied its presence in the essence of the Caribbean. The beautiful beaches, the blue skies that resemble each body of water within its territory, and the energy of the people and their music offer nothing less than an extraordinary and vibrant nature that the region encompasses. The land of wood and water is amongst the gems of the Caribbean. “What a nice place to live, sweet Jamdown”, the words of reggae sensation Tony Rebel. Among the many great accomplishments and cultural practices, the cuisine has become popular and received recognition through many publications and visitors sharing the experience their taste buds felt when delving into Jamaican cuisine.
It ranges from Jerk chicken, ackee and Saltfish, Ox Tail, Curry Goat, etc. However, the Jamaican Escovitch Fish is the highlight for today. The taste of tart that has been infused with sautéed onions, carrots, and peppers with the earthy spice that sprung from the pimento seeds is a delight. The vinaigrette taste intensifies the efforts of the scotch bonnet pepper to level up on the heat.
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The sauteed vegetable is then poured onto already fried and well-seasoned Red Snapper. Even though natives tend to use other breeds of saltwater fish naturally seasoned by the Caribbean water to be fried, Red Snapper is the first choice in preparing this dish. The meat is usually purchased at the supermarket or the meat market, However, most natives and even restaurant owners make it their point of duty to meet the boats at the seaside to make their purchases from the fisherman in securing their freshly caught fish/s.
After preparing the fish to be transformed into a masterpiece (which includes scaling, removal of guts, and rinsing with diluted vinegar wash/lime juice), the use of powder season of one’s choice is used to intensify the flavors that would be captured in the final product.
Even the oil that is seasoned in the process of frying the fish. At 350 F crushed garlic, pimento berries, and scotch bonnet pepper are placed in the hot oil.
Process of Making Escovitch Fish
- Prepare Red Snapper– Remove scales and guts. Rinse fish in diluted vinegar wash/lime juice wash. Pat dried with a clean napkin.
- Season Red Snapper– Apply dry rub with any powdered/grounded season mixture (season salt, black pepper, onion powder, etc.) onto the Red Snapper. *Marinate by choice.
- Frying– Heat oil to at least 350 F before placing crushed garlic, pimento berries, and scotch bonnet pepper into the oil to be infused. Discard garlic cloves, pimento berries, etc. from oil after 3-4 minutes of being placed in the oil. Place fish into the pot to be fried for 5-7 minutes. Place fried fish on a clean napkin to absorb excess oil. *Please flip the fish onto the opposite side in the interim time of 5-7 minutes.
- Preparation of Vegetables– Remove onion flakes and wash and peel/scrape carrots externally. Wash pimento berries and scotch bonnet pepper along with other vegetables being incorporated in this dish. Cut vegetables in bite-sized portions (carrots in strips and onions in rings, etc.).
- Sauteed Vegetables– After heating the pot apply white vinegar and pimento berries. Then apply vegetables to stir-fry.
- Apply Sauteed Vegetables to Fried Red Snapper– Place fish in a container, then apply sauteed vegetables. Cover the container with an aluminum sheet to aid in the infusion of the ceviche (vinaigrette mixture) into the fish.
This delicious dish is usually served with a side of Bammy, which is a compact grated cassava mixture that is molded to take the form of a disc. It is usually soaked in coconut milk with a pinch of salt and then fried until golden brown.
This dish can be modified to accommodate any eating practices or preferences as it relates to your liking when consuming food.
Ingredients
- 2 pounds (900g) whole red snappers, cleaned and scaled (about 2-3 fish—almost any white fish will work)
- salt and pepper to taste (or any powder/grounded seasoning of choice)
- 1 lime or lemon/ 1/2 cup of distilled vinegar in two cups of water
- ½ cup (120ml) vegetable oil (more as needed)
- 2 cloves of crushed garlic
- 1 medium yellow onion, thinly sliced in rings
- 1 medium carrot, julienned
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 2 sprigs thyme
- 1 Scotch bonnet pepper, pierced (to be placed in hot oil)
- 1 Scotch bonnet pepper sliced
- ¾ cup (180ml) of white vinegar (can sub red wine vinegar/malt vinegar)
- freshly ground black pepper
- 1 teaspoon of Pimento berries
We hope you try this mouthwatering recipe of Jamaican Escovitch Fish, a delectable taste of the Caribbean indeed. Please share your comments below and let us know the experience your tastebud had on this trip and the various additions you have made to add your spin to this dish.
