Escovitch Fish

Method8 steps · about 40 min

1. 1

   Step 1: Pat the cleaned, scaled whole snapper dry. Wash and cut the lime (1), rub the fish with its juice, then season with the separate fish salt and pinch of black pepper. Keep the prepared fish ready for frying.

   Uses 2 lb whole red snapper, cleaned and scaled · 1 Lime · Salt to season the whole fish, to taste · 1 pinch black pepper for fish

2. 2

   Step 2: Wash the thyme (2 sprigs) and vegetables. Deseed and slice the half red and half yellow bell peppers, peel and slice the onion (1), and peel and julienne the carrot (1). Pierce the whole Scotch bonnet chilli (1), leaving it whole. Hold all these prepared vegetables and herbs for the sauce.

   Uses 2 sprigs Thyme · 0.5 Red Pepper · 0.5 Yellow Pepper · 1 sliced Onion · 1 chopped Carrots · 1 whole Scotch bonnet chilli, pierced in step 2

3. 3

   Step 3: Heat the half-cup oil in a large skillet over medium heat until hot, adding extra oil only if needed. Fry the prepared whole fish for five to seven minutes on each side until both sides are crisp and the thickest flesh reaches 63°C / 145°F or is opaque and flakes easily. Continue cooking as needed. Lift the cooked fish out and hold it warm under foil or in a warm oven while preparing the sauce. Keep the actual used frying oil in the skillet.

   Fry whole snapper 5–7 min on each side · 14 minUses The complete seasoned fish · Initial ½ cup available frying oil · Additional vegetable oil only if needed for frying

4. 4

   Step 4: Carefully drain excess used frying oil, leaving only about two to three tablespoons of the actual used oil in the skillet for the sauce.

   Uses The actual used frying oil; fish is held warm separately

5. 5

   Step 5: Peel and mince the garlic (1 tsp) and peel and grate the ginger (½ tsp), measuring the teaspoon garlic and half-teaspoon ginger. Add both with the bay leaf (1) to the retained hot oil. Stir-fry for about one minute, keeping the garlic from burning.

   Fry garlic, ginger and bay in retained oil · 1 minUses The retained 2–3 tbsp used oil · 1 Bay Leaf · 1 tsp fresh minced garlic · ½ tsp freshly grated ginger

6. 6

   Step 6: Add all the prepared onion, bell peppers, julienned carrot, thyme and pierced whole Scotch bonnet to the aromatic oil. Stir in the sugar (1 tbs), allspice (1/2 tsp) and Worcestershire sauce (1 tsp). Cook, stirring, for two to three minutes. Add all the malt vinegar (3/4 cup), mix, then taste and adjust the separate sauce salt and white pepper.

   Cook escovitch vegetables before adding vinegar · 3 minUses The complete aromatic oil base · All the prepared vegetables, herbs and pierced chilli · 1 tbs Sugar · 1/2 tsp Allspice · 1 tsp Worcestershire Sauce · 3/4 cup Malt Vinegar · Salt for final sauce tasting, as needed · Freshly ground white pepper for final sauce tasting, to taste

7. 7

   Step 7: Simmer the actual vinegar-vegetable sauce for about two minutes more.

   Simmer escovitch sauce · 2 minUses The complete sauce with vegetables and herbs

8. 8

   Step 8: Remove the bay leaf and woody thyme stems from the finished sauce. Spoon the actual cooked vegetables and vinegar sauce over the warm cooked snapper. Divide into four portions, taking care with the bones, and serve with optional ready-cooked bammy if wanted.

   Uses All the finished sauce · The cooked fish kept warm after frying · Ready-cooked cassava bammy for optional serving, as desired