Escoveitched Fish Recipe
A beloved Jamaican classic – this escoveitched fish recipe consists of fried fish steeped in a tangy, spiced vinegar sauce with colourful peppers and pimento. Traditionally served at celebrations and Sunday dinners.
Ingredients
- 1 kg firm fish (Red Snapper, Bream, King Fish, or Tilapia)
- 2 tbsp Fish Spice Powder
- ½ cup oil for frying
Escoveitching Sauce
- ¼ cup sliced onion
- ¼ cup sliced green capsicum
- ½ cup sliced red capsicum
- 1 bay leaf
- 4 pimento seeds (allspice seeds)
- 1 tbsp oil
- ⅔ cup white vinegar
- 1¼ cups water
Method
- Season fish with Fish Spice Powder and fry in oil until golden brown. Drain on paper towel.
- Combine all sauce ingredients in a saucepan and bring to the boil. Reduce heat and simmer for about 10 minutes.
- Pour sauce over fried fish. Serve hot, or allow to steep for 12 hours and enjoy cold
Escoveitched Fish is even better the next day after the fish has had time to absorb all the flavour from the sauce.