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 tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 45 dk.
- Porsiyon
- 4
- Zorluk
- Orta
Alerjen bilgisi: balık ve gluten içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 1.000 gwhole fish, cleaned and scaled, scored
- 1 adetlime, juiced
- 1 çay kaşığısalt
- 0,5 çay kaşığıblack pepper, freshly ground
- 0,5 su bardağıall-purpose flour
- 3 su bardağıvegetable oil, for frying
pickling sauce
- 1 su bardağıwhite vinegar
- 0,5 su bardağıwater
- 1 yemek kaşığısugar
- 0,5 çay kaşığısalt
- 2 adetcarrot, julienned
- 1 adetyellow onion, thinly sliced
- 1 adetbell pepper, thinly sliced, any color
- 1 adetscotch bonnet pepper, whole or thinly sliced, seeds removed for less heat
- 4 adetallspice berry
- 2 dişgarlic, thinly sliced
Ekipman
deep pot · large skillet · paper towels · wire rack · small saucepan
Hazırlanışı
Adım adım
- 1
Wash the whole fish thoroughly with lime juice and water, then pat it completely dry with paper towels.
Yaklaşık 5 dk.
Aşçının notu: Ensuring the fish is very dry helps achieve a crispy skin.
- 2
Season the fish generously inside and out with salt and black pepper.
Yaklaşık 2 dk.
- 3
Lightly dust the seasoned fish with all-purpose flour, shaking off any excess.
Yaklaşık 2 dk.
Aşçının notu: 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).
Yaklaşık 5 dk.
- 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.
Yaklaşık 14 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 8
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.
Yaklaşık 3 dk.
- 9
Add the julienned carrot, sliced yellow onion, sliced bell pepper, scotch bonnet pepper, allspice berries, and sliced garlic to the simmering sauce.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 1 sa.
Aşçının notu: 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.
Aşçının notu: Traditionally served with hard dough bread or bammy.
Tazeliğini koruyun
Store leftover escovitch fish in an airtight container in the refrigerator.
This dish is traditionally eaten at room temperature or slightly warmed; avoid reheating intensely as it can dry out the fish.