🇯🇲 Jamaica recipe
Escovitch Fish
Escovitch fish is Jamaica's answer to Spanish escabeche, a dish brought to the island during the colonial era and transformed into something uniquely Jamaican. Whole fish is seasoned, fried until golden and crispy, then smothered with a tangy pickled vegetable topping of onions, carrots, cho cho, and scotch bonnet steeped in spiced vinegar.
Prep30 mins
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 2 whole red snapper or parrot fish (about 500g each), cleaned and scored
- 2 limes, juiced
- 2 large onions, sliced into rings
- 2 large carrots, julienned
- 1 cho cho (chayote), julienned
- 1 red or yellow bell pepper, julienned
- 1 scotch bonnet pepper, sliced into rings
- 200ml white vinegar
- 2 tablespoons sugar
- 6 whole pimento (allspice) berries
- Vegetable oil for frying
- Salt and black pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 360
- Protein
- 28 g
- Carbs
- 16 g
- Fat
- 20 g
