Main Course

Escovitch Fish

Name: Escovitch Fish
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 4 حصص
Cuisine: caribbean
Ingredients: 1,000 g whole fish cleaned and scaled, scored; 1 قطعة lime juiced; 1 ملعقة صغيرة salt; 0.5 ملعقة صغيرة black pepper freshly ground; 0.5 كوب all-purpose flour; 3 كوب vegetable oil for frying; 1 كوب white vinegar; 0.5 كوب water; 1 ملعقة كبيرة sugar; 0.5 ملعقة صغيرة salt; 2 قطعة carrot julienned; 1 قطعة yellow onion thinly sliced; 1 قطعة bell pepper thinly sliced, any color; 1 قطعة scotch bonnet pepper whole or thinly sliced, seeds removed for less heat; 4 قطعة allspice berry; 2 فص garlic thinly sliced

This classic Jamaican escovitch fish features fried fish marinated in a tangy, spicy, and colorful vinegar-based dressing with pickled vegetables. It's a flavorful dish that can be enjoyed warm or at room temperature.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 45 د
عدد الحصص: 4
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على سمك وغلوتين. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

1,000 gwhole fish, cleaned and scaled, scored
1 قطعةlime, juiced
1 ملعقة صغيرةsalt
0.5 ملعقة صغيرةblack pepper, freshly ground
0.5 كوبall-purpose flour
3 كوبvegetable oil, for frying

pickling sauce

1 كوبwhite vinegar
0.5 كوبwater
1 ملعقة كبيرةsugar
0.5 ملعقة صغيرةsalt
2 قطعةcarrot, julienned
1 قطعةyellow onion, thinly sliced
1 قطعةbell pepper, thinly sliced, any color
1 قطعةscotch bonnet pepper, whole or thinly sliced, seeds removed for less heat
4 قطعةallspice berry
2 فصgarlic, thinly sliced

الأدوات

deep pot · large skillet · paper towels · wire rack · small saucepan

طريقة التحضير

خطوة بخطوة

1
Wash the whole fish thoroughly with lime juice and water, then pat it completely dry with paper towels.
حوالي 5 د
ملاحظة الطاهي: Ensuring the fish is very dry helps achieve a crispy skin.
2
Season the fish generously inside and out with salt and black pepper.
حوالي 2 د
3
Lightly dust the seasoned fish with all-purpose flour, shaking off any excess.
حوالي 2 د
ملاحظة الطاهي: The flour creates a light, crispy coating.
4
Heat the vegetable oil in a large, heavy-bottomed skillet or deep pot over medium-high heat until it reaches about 175°C (350°F).
حوالي 5 د
5
Carefully place the floured fish into the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through.
حوالي 14 د
ملاحظة الطاهي: Adjust cooking time based on the thickness of your fish. Avoid overcrowding the pan.
6
Remove the fried fish from the oil and place it on a wire rack lined with paper towels to drain excess oil.
7
For the pickling sauce, combine white vinegar, water, sugar, and the pickling sauce salt in a small saucepan.
حوالي 2 د
8
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.
حوالي 3 د
9
Add the julienned carrot, sliced yellow onion, sliced bell pepper, scotch bonnet pepper, allspice berries, and sliced garlic to the simmering sauce.
حوالي 1 د
ملاحظة الطاهي: Use gloves when handling scotch bonnet peppers.
10
Simmer the vegetables in the sauce for 2-3 minutes, just until they are slightly softened but still retain some crispness.
حوالي 3 د
ملاحظة الطاهي: Do not overcook the vegetables; they should remain vibrant.
11
Carefully pour the hot pickling sauce and vegetables over the fried fish, ensuring the fish is well coated.
حوالي 2 د
12
Let the escovitch fish rest at room temperature for at least 1 hour to allow the flavors to meld and the fish to absorb the pickling sauce.
حوالي 1 س
ملاحظة الطاهي: For best results, let it marinate for several hours or overnight in the refrigerator.
13
Serve the escovitch fish warm or at room temperature, garnished with extra pickled vegetables if desired.
ملاحظة الطاهي: Traditionally served with hard dough bread or bammy.

حافظ على جودتها

الحفظ

Store leftover escovitch fish in an airtight container in the refrigerator.

إعادة التسخين

This dish is traditionally eaten at room temperature or slightly warmed; avoid reheating intensely as it can dry out the fish.