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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.

Izvirni recept avtorja Forkin

Skupni čas
1 h 45 min
Porcije
4
Zahtevnost
Srednje

Informacije o alergenih: lahko vsebuje ribe in gluten. Če imate alergijo, vedno preverite embalažo sestavin.

Escovitch Fish

Priprava

Sestavine

Sestavine

  • 1000 gwhole fish, cleaned and scaled, scored
  • 1 koslime, juiced
  • 1 žličkasalt
  • 0,5 žličkablack pepper, freshly ground
  • 0,5 skodelicaall-purpose flour
  • 3 skodelicavegetable oil, for frying

pickling sauce

  • 1 skodelicawhite vinegar
  • 0,5 skodelicawater
  • 1 žlicasugar
  • 0,5 žličkasalt
  • 2 koscarrot, julienned
  • 1 kosyellow onion, thinly sliced
  • 1 kosbell pepper, thinly sliced, any color
  • 1 kosscotch bonnet pepper, whole or thinly sliced, seeds removed for less heat
  • 4 kosallspice berry
  • 2 strokgarlic, thinly sliced

Oprema

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

Postopek

Korak za korakom

  1. 1

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

    Približno 5 min

    Kuharjeva opomba: 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.

    Približno 2 min

  3. 3

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

    Približno 2 min

    Kuharjeva opomba: 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).

    Približno 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.

    Približno 14 min

    Kuharjeva opomba: 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.

    Približno 2 min

  8. 8

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

    Približno 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.

    Približno 1 min

    Kuharjeva opomba: 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.

    Približno 3 min

    Kuharjeva opomba: 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.

    Približno 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.

    Približno 1 h

    Kuharjeva opomba: 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.

    Kuharjeva opomba: Traditionally served with hard dough bread or bammy.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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