Naar de inhoud
Forkin
Alle recepten
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.

Een origineel recept van Forkin

Totale tijd
1 uur 45 min
Porties
4
Moeilijkheid
Gemiddeld

Allergeneninformatie: kan vis en gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Escovitch Fish

Mise-en-place

Ingrediënten

Ingrediënten

  • 1.000 gwhole fish, cleaned and scaled, scored
  • 1 stlime, juiced
  • 1 tlsalt
  • 0,5 tlblack pepper, freshly ground
  • 0,5 kopjeall-purpose flour
  • 3 kopjevegetable oil, for frying

pickling sauce

  • 1 kopjewhite vinegar
  • 0,5 kopjewater
  • 1 elsugar
  • 0,5 tlsalt
  • 2 stcarrot, julienned
  • 1 styellow onion, thinly sliced
  • 1 stbell pepper, thinly sliced, any color
  • 1 stscotch bonnet pepper, whole or thinly sliced, seeds removed for less heat
  • 4 stallspice berry
  • 2 teentjegarlic, thinly sliced

Keukengerei

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

De bereidingswijze

Stap voor stap

  1. 1

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

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 2 min

  3. 3

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

    Ongeveer 2 min

    Tip van de kok: 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).

    Ongeveer 5 min

  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.

    Ongeveer 14 min

    Tip van de kok: 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.

    Ongeveer 2 min

  8. 8

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

    Ongeveer 3 min

  9. 9

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

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 2 min

  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.

    Ongeveer 1 uur

    Tip van de kok: 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.

    Tip van de kok: Traditionally served with hard dough bread or bammy.

Goed bewaren

Bewaren

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

Opwarmen

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