Jamaican Escovitch Fish

Ingredients

• White Fish Fillet (Cod/Tilapia)

  600 g

  $5.10

• Carrots

  1 large (150 g)

  $0.21

• Bell pepper

  1 medium (150 g)

  $0.90

• Red onion

  1 medium (150 g)

  $0.27

• Scotch bonnet chilli

  1 whole

  $0.40

• Distilled White Vinegar

  1/2 cup (120 ml)

  $0.12

• Whole Allspice Berries

  1 tsp (5 g)

  $0.15

• Granulated White Sugar

  1/2 tsp (2.5 g)

  $0.00

• Vegetable oil

  3 tbsp (45 ml)

  $0.14

• Lime

  1 whole

  $0.40

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   Rinse the fish fillets with water and fresh lime juice, pat thoroughly dry with paper towels, and season generously with salt and black pepper.

2. 2

   Prepare the pickle: thinly slice the red onion, julienne the carrot and bell pepper into matchsticks, and finely slice the scotch bonnet chilli.

3. 3

   In a small saucepan, combine distilled white vinegar, sugar, whole allspice berries, and a pinch of salt. Bring to a simmer, add the sliced vegetables, cook for 2 minutes to slightly soften while keeping crunch, then remove from heat.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat. Carefully place the seasoned fish fillets into the hot oil.

5. 5

   Fry the fish for 4 to 5 minutes per side until the exterior is deeply crisp, golden brown, and the fish flakes cleanly with a fork.

6. 6

   Transfer the fried fish onto a serving platter and spoon the warm, tangy escovitch pickled vegetables and spiced vinegar directly over top. Let rest 5 minutes before serving so the flavours infuse.