Escovitch Fish

Ingredients

• 2 Pounds Red Snapper
• 1/2 cup Vegetable Oil
• 1 clove peeled crushed Garlic
• 1/2 tsp Ginger
• 2 sprigs Thyme
• 1 Bay Leaf
• 0.5 Red Pepper
• 0.5 Yellow Pepper
• 1 sliced Onion
• 1 chopped Carrots
• 1 tbs Sugar
• 1/2 tsp Allspice
• 1 tsp Worcestershire Sauce
• 1 Scotch Bonnet
• 1 Lime
• 3/4 cup Malt Vinegar
• pinch Pepper

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Rinse the snapper and pat it dry, then squeeze the lime over it and season well with salt and pepper.
2. Leave the fish to sit while you get the pan ready, or keep it warm in a low oven if you have already cooked it.
3. Heat the vegetable oil in a large skillet over medium heat until shimmering.
4. Fry the fish for about 5-7 minutes on each side, until the flesh is cooked through and the skin is crisp.
5. Lift the fish out onto a plate and pour off the oil, leaving behind about 2-3 tablespoons in the pan.
6. Add the bay leaf, crushed garlic and ginger, and stir-fry for about a minute, watching that the garlic does not catch and burn.
7. Tip in the onion, red and yellow peppers, carrot, thyme, scotch bonnet, sugar and allspice, and keep stirring for 2-3 minutes until the vegetables begin to soften.
8. Pour in the malt vinegar and Worcestershire sauce, taste and adjust the salt and pepper, then let everything simmer for a further 2 minutes.
9. Remove the bay leaf and thyme sprigs, spoon the hot pickled vegetables and their liquor over the fried fish, and serve with bammy on the side.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.