Escoveitched Fish: A Caribbean Delight

Escoveitched fish is the most beloved dish In Caribbean cuisine, especially in Jamaica. It is usually serve as a hearty meal or at celebrations. This dish divine with its tangy, crispy fried fish and spicy Escoveitched sauce, and lively savours that are delightful for your taste.  If you’re preparing some original caribbean excellence to your table, then follow our classic recipe shared below:

Serves: 6

Ingredients

• 3 lbs snapper fish (about ½ lb each)

• 2 tablespoons Tropical Spice Season to Di Bone (available at Tropical Spice Shop)

• Pinch of salt

• 1 tablespoon black pepper

• 2 cloves garlic, crushed

• Oil for frying

Escoveitched Sauce

• ½ lb carrots, julienned

• ½ lb onions, thinly sliced

• 4 scotch bonnet peppers, sliced

• 1/3 cup vinegar

• 1 teaspoon pimento grains

• ½ cup water

Method/Instructions

Step 1: Preparing the Fish

Begin with cleaning and removing scales from the fish. For this process, wash the fish properly in a mixture of lime juice or vinegar and water to remove all germs. Tap the fish dry with a paper towel. In the next step make 1 or 2 little slashes on each side of the fish to permit the spices to sink in deeply. 

Step 2: Seasoning the Fish

Mix the Tropical Spice season to Di bone, salt and black pepper in a small bowl. Kneading the seasoning in and out of the fish makes sure to work into the slides as well. Let the fish get Marinate for at least 20 minutes by covering it.

Step 3: Frying the Fish

Now, held a frying pan on mid level heat and get the skillet’s bottom to be covered in the oil. Toss the fish carefully to get both sides of the fish to get cooked or until the seasoned fish gets brown or crisp. After these instructions take the fish out of the fry pan and put on the absorbent paper to get the unnecessary oil drained.

 Step 4: Arranging the Fish

Arrange the fish on a serving dish once it has cooled somehow, ready to be served with the escoveitched sauce.

Step 5: Preparing the Escoveitched Sauce

For the escoveitched sauce, julienne the carrots into thin or little strips, cut the onions and slice the scotch bonnet peppers both into the rings. Then, in a separate bowl, pour the water and vinegar to boil. Now add the carrots, peppers, onion, and pimento grains to that boiling bowl, and make them boil for maximum 2 minutes on a low heat. Now pour out these soft yet crunchy and lively vegetables.

Step 6: Drizzling the Sauce

In the next step now, sprinkle the fried fish lavishly with the ready-made sauce. This gets a fangy, spicy start to counter the crisp, flavorful fish.

Pro Tip: You can get the escoveitched sauce prepared one day before the use and refrigerate it to get the tastes too intense.

Serving Suggestions

Traditionally, eaten with rice and peas, fried dumplings, or celebrations, escoveitched fish does quite well with a basic salad or steamed veggies. The tart and hot sauce will intense the tastes, ultimately converting every mouthful into a blast of Caribbean excellence.

Pro Tips

• The spice level of scotch bonnet peppers can be strong, so make sure to maintain the quantity of peppers according to your tolerance. 

• Try to add a little amount of sliced bell pepper or scallions to the escoveitched sauce for an additional blow of taste.

Now you’re good to go to enjoy the Escoveitched Fish, an enjoyable crispy and tasteful item that’s a true presentation of Caribbean foods. For the best seasonings, make sure to check out Tropical Spices at Tropical Spice Shop.