Main Course

Escovitch Fish

Name: Escovitch Fish
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 4 racions
Cuisine: caribbean
Ingredients: 1.000 g whole fish cleaned and scaled, scored; 1 u lime juiced; 1 ct salt; 0,5 ct black pepper freshly ground; 0,5 tassa all-purpose flour; 3 tassa vegetable oil for frying; 1 tassa white vinegar; 0,5 tassa water; 1 cs sugar; 0,5 ct salt; 2 u carrot julienned; 1 u yellow onion thinly sliced; 1 u bell pepper thinly sliced, any color; 1 u scotch bonnet pepper whole or thinly sliced, seeds removed for less heat; 4 u allspice berry; 2 gra 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.

Una recepta original de Forkin

Temps total: 1 h 45 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir peix i gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.000 gwhole fish, cleaned and scaled, scored
1 ulime, juiced
1 ctsalt
0,5 ctblack pepper, freshly ground
0,5 tassaall-purpose flour
3 tassavegetable oil, for frying

pickling sauce

1 tassawhite vinegar
0,5 tassawater
1 cssugar
0,5 ctsalt
2 ucarrot, julienned
1 uyellow onion, thinly sliced
1 ubell pepper, thinly sliced, any color
1 uscotch bonnet pepper, whole or thinly sliced, seeds removed for less heat
4 uallspice berry
2 gragarlic, thinly sliced

Estris

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

Elaboració

Pas a pas

1
Wash the whole fish thoroughly with lime juice and water, then pat it completely dry with paper towels.
Uns 5 min
Nota de cuina: Ensuring the fish is very dry helps achieve a crispy skin.
2
Season the fish generously inside and out with salt and black pepper.
Uns 2 min
3
Lightly dust the seasoned fish with all-purpose flour, shaking off any excess.
Uns 2 min
Nota de cuina: 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).
Uns 5 min
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.
Uns 14 min
Nota de cuina: 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.
Uns 2 min
8
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.
Uns 3 min
9
Add the julienned carrot, sliced yellow onion, sliced bell pepper, scotch bonnet pepper, allspice berries, and sliced garlic to the simmering sauce.
Uns 1 min
Nota de cuina: 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.
Uns 3 min
Nota de cuina: 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.
Uns 2 min
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.
Uns 1 h
Nota de cuina: 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.
Nota de cuina: Traditionally served with hard dough bread or bammy.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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