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Forkin
すべてのレシピ
Main Course

Escovitch Fish

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.

Forkinによるオリジナルレシピ

合計時間
1 時間 45 分
人数
4
難易度
普通

アレルゲン情報： 魚、グルテンを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

Escovitch Fish

下ごしらえ

材料

材料

  • 1,000 gwhole fish, cleaned and scaled, scored
  • 1 個lime, juiced
  • 1 小さじsalt
  • 0.5 小さじblack pepper, freshly ground
  • 0.5 カップall-purpose flour
  • 3 カップvegetable oil, for frying

pickling sauce

  • 1 カップwhite vinegar
  • 0.5 カップwater
  • 1 大さじsugar
  • 0.5 小さじsalt
  • 2 個carrot, julienned
  • 1 個yellow onion, thinly sliced
  • 1 個bell pepper, thinly sliced, any color
  • 1 個scotch bonnet pepper, whole or thinly sliced, seeds removed for less heat
  • 4 個allspice berry
  • 2 片garlic, thinly sliced

調理器具

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

作り方

手順

  1. 1

    Wash the whole fish thoroughly with lime juice and water, then pat it completely dry with paper towels.

    約5 分

    調理のヒント： Ensuring the fish is very dry helps achieve a crispy skin.

  2. 2

    Season the fish generously inside and out with salt and black pepper.

    約2 分

  3. 3

    Lightly dust the seasoned fish with all-purpose flour, shaking off any excess.

    約2 分

    調理のヒント： The flour creates a light, crispy coating.

  4. 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).

    約5 分

  5. 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.

    約14 分

    調理のヒント： Adjust cooking time based on the thickness of your fish. Avoid overcrowding the pan.

  6. 6

    Remove the fried fish from the oil and place it on a wire rack lined with paper towels to drain excess oil.

  7. 7

    For the pickling sauce, combine white vinegar, water, sugar, and the pickling sauce salt in a small saucepan.

    約2 分

  8. 8

    Bring the sauce to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.

    約3 分

  9. 9

    Add the julienned carrot, sliced yellow onion, sliced bell pepper, scotch bonnet pepper, allspice berries, and sliced garlic to the simmering sauce.

    約1 分

    調理のヒント： Use gloves when handling scotch bonnet peppers.

  10. 10

    Simmer the vegetables in the sauce for 2-3 minutes, just until they are slightly softened but still retain some crispness.

    約3 分

    調理のヒント： Do not overcook the vegetables; they should remain vibrant.

  11. 11

    Carefully pour the hot pickling sauce and vegetables over the fried fish, ensuring the fish is well coated.

    約2 分

  12. 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.

    約1 時間

    調理のヒント： For best results, let it marinate for several hours or overnight in the refrigerator.

  13. 13

    Serve the escovitch fish warm or at room temperature, garnished with extra pickled vegetables if desired.

    調理のヒント： Traditionally served with hard dough bread or bammy.

おいしく保存

保存方法

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

温め直し

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