There are certain dishes which take you back to a specific culture, heritage and cuisine the moment you think of them. And one such classic epitome of Jamaican food is the Escovitch fish preparation; a dish which doesn’t need an introduction when it comes to Jamaican food. I relate to this dish through a college friend of mine who is quite close to me even today. The secret of this dish lies in the dressing and of course the love with which it is prepared. Prepare it and place it on your dining table and I am sure you will be see the magic rolling!
- 4 whole red snapper
- Salt and pepper, as per taste
- Oil for cooking
- 1 carrot, julienned
- 1 onion, sliced in rings
- ½ each, green and red bell pepper, julienned
- 2/3 cup vinegar
- 10 pimento berries (optional)
- ½ teaspoon salt
- 4 teaspoons sugar (optional)
- 1 teaspoon hot pepper sauce
- ½ scotch bonnet pepper, de-seeded and chopped
- Oil for cooking
- Clean the fish and scale it a day before preparing this dish.
- Sprinkle some salt and pepper on it and rub them well all over the fish. Leave it to refrigerate overnight.
- Heat oil in a pan. While the oil becomes hot, dry the fish using a paper towel.
- Put the fish in the pan and fry it for 4-5 minutes from each side.
- Once it is well fried, take it out on a paper towel and drain the extra oil.
To prepare the Escovitch Dressing
- Pour some oil in a saucepan and mix some vinegar in it. Place it over medium flame and let it boil.
- Add the carrots and pimento seeds (optional) and cook it over reduced flame for couple of minutes.
- Mix in the bell peppers and onions and continue to cook them over low heat till onions turn translucent.
- Stir in the bonnet pepper and continue to stir.
- To serve, arrange the fish over a serving plate and pour the prepared dressing all over it. Serve hot.