recipe review: escovitch fish - ziggy marley and family cookbook
In the ZMFCB, there are two recipes that specifically involve fried snapper - a Curry Escovitch recipe and a Whole Red Snapper recipe. I currently have ceramic braces and try to stay away from curry because it stains my bands/brackets. I opted to do a variation of the two recipes and just make traditional Escovitch Fish.
Escovitch is a whole fish that is fried until crispy then covered in a vinegar dressing with vegetables. The vegetables are typically peppers, onion and carrots, cooked with white vinegar and is then seasoned with garlic, thyme, pimento seeds and scotch bonnet pepper.
Jamaican cuisine is part of my DNA and this is definitely one of my top 5 of greatest Jamaican dishes of all time. I grew up eating this but had NO idea how to make it myself. Here in the DC Metro Area, where I currently live, I barely find Jamaican restaurants but the ones that I do know of, unfortunately don't sell this. I am so glad I have finally learned to make escovitch fish for myself because it is so easy and much cheaper than if I were to buy it anyways! The fast + easy recipe can be found below:
2-3 lbs small whole fish, cleaned and gutted (preferably Red Snapper)
½ cup white vinegar
1 tsp salt
1 tsp fish seasoning (I used Blue Mountain)
1 cup of cooking oil
1/2 onion (chopped)
1/2 red sweet pepper
½ green sweet peppers
4 branches of fresh thyme
1 chopped scotched bonnet pepper
1 tsp pimento seeds
1 cup of carrots (finely cut)
Firstly wash and clean fish with water, lemon/lime and vinegar inside and out (Get the butchers to remove insides, and fish head, if you wish!)
Make sure you pat down the fish dry with a paper towel (Fish must by very dry)
Cut 2 gashes into the fish on each side
Season fish with 1tsp salt, 1tsp, black pepper, 1 tsp fish seasoning. (Make sure you season inside of fish)
In a frying pan (non-stick) on high heat pour 1 cup of cooking oil in and wait to heat up.
When cooking oil is hot carefully place the fish in the pan and cook for 10 minutes on each side until crispy golden brown.
Remove fish and set aside on a paper towel to remove excess oil.
In the same frying pan leave 1tbsp of the oil used to fry the fish for making this dressing. On high heat add Onion rings, finely sliced carrots and finely sliced peppers, fresh thyme. Also add 1tsp of pimento seeds 3 cloves of garlic and 1 chopped scotch bonnet pepper and cook for 3 mins.
Then add ½ cup of vinegar and mix all together. Add 1tsp of salt and pepper cover the pan and let it simmer for 10 mins.
Serve fish on plate and garnish with dressing for decoration.
Recipe adapted from originalflava.com