Jamaican Escovitch Fish is a favorite that can be eaten at anytime; however, we eat it a lot during Easter lent.
Many Kingstonians like to spontaneously drive over to Hellshire Beach, or to Port Royal, where the local Jamaican shops procure fresh fish from fishermen and prepare it in various styles. Hellshire-Style fish is quite popular and can be had fried, escovitched, steamed, brown-stewed or jerked.
One major ingredient I miss when Cooking Jamaican in Japan is the Scotch-Bonnet pepper, which is a signature item in all Jamaican cooking. For this recipe I used dried chili pepper instead of scotch bonnet and Japanese Tai (タイ) instead of Jamaican Red Snapper. Enjoy! ٩(^ᴗ^)و
3 medium-sized Red Snappers (scaled & gutted)
1 medium onion (sliced in rings)
½ of a scotch bonnet pepper (chopped)
2 cloves garlic (Julienned)
½ cho cho (Julienned)
½ medium red bell pepper (Julienned)
½ medium green bell pepper (Julienned)
1 small carrot (Julienned)
¼ tsp sea salt
¼ tsp black pepper
½ tsp allspice
5 pimento seeds
2 Tbsp white vinegar
1 Tbsp water
½ cup vegetable oil
Slice the sides of the fish, squeeze a lime or lemon on them and wash in water. Pat dry with paper towels. Place a large frying pan on high flame, pour the oil in and allow it to get smoking hot. While the oil is heating, mix the salt, black pepper and allspice together and rub this all over the fish and into the belly.
Add the garlic and a few pieces of the hot pepper to the oil. Immediately place the fish in the pan and allow each one to fry on each side until golden brown. Remove the fish, reduce the flame to medium and add the other ingredients. Stir for 1 minute then place the fish back in the mixture. Reduce the flame to low and cover the pan for 3 minutes.
After 3 minutes turn the flame off and let it sit for 1 minute more. Remove the fish from the pan and place each one on a separate plate. Garnish the fish lavishly with the ingredients from the pan and serve with Jamaican festivals and a salad. Serves 3
JAMAICAN ESCOVITCH FISH