Main Course

Escovitch Fish

Name: Escovitch Fish
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 4 annosta
Cuisine: caribbean
Ingredients: 1 000 g whole fish cleaned and scaled, scored; 1 kpl lime juiced; 1 tl salt; 0,5 tl black pepper freshly ground; 0,5 kuppi all-purpose flour; 3 kuppi vegetable oil for frying; 1 kuppi white vinegar; 0,5 kuppi water; 1 rkl sugar; 0,5 tl salt; 2 kpl carrot julienned; 1 kpl yellow onion thinly sliced; 1 kpl bell pepper thinly sliced, any color; 1 kpl scotch bonnet pepper whole or thinly sliced, seeds removed for less heat; 4 kpl allspice berry; 2 kynsi 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 45 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: kala ja gluteeni. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1 000 gwhole fish, cleaned and scaled, scored
1 kpllime, juiced
1 tlsalt
0,5 tlblack pepper, freshly ground
0,5 kuppiall-purpose flour
3 kuppivegetable oil, for frying

pickling sauce

1 kuppiwhite vinegar
0,5 kuppiwater
1 rklsugar
0,5 tlsalt
2 kplcarrot, julienned
1 kplyellow onion, thinly sliced
1 kplbell pepper, thinly sliced, any color
1 kplscotch bonnet pepper, whole or thinly sliced, seeds removed for less heat
4 kplallspice berry
2 kynsigarlic, thinly sliced

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Wash the whole fish thoroughly with lime juice and water, then pat it completely dry with paper towels.
Noin 5 min
Kokin vinkki: Ensuring the fish is very dry helps achieve a crispy skin.
2
Season the fish generously inside and out with salt and black pepper.
Noin 2 min
3
Lightly dust the seasoned fish with all-purpose flour, shaking off any excess.
Noin 2 min
Kokin vinkki: 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).
Noin 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.
Noin 14 min
Kokin vinkki: 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.
Noin 2 min
8
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.
Noin 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.
Noin 1 min
Kokin vinkki: 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.
Noin 3 min
Kokin vinkki: 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.
Noin 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.
Noin 1 t
Kokin vinkki: 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.
Kokin vinkki: Traditionally served with hard dough bread or bammy.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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