Authentic Jamaican Escovitch Fish Sauce Recipe
Escovitch Fish is a popular Jamaican meal that can be found all across the nation.
The form of food preparation was originated in Europe/Mediterranean where it is recognized as Escabeche and was introduced to Jamaica by the Spaniards.
This renowned seafood dish is composed of fresh red snapper, vinegar, lemon, scotch bonnet, lime, onions, peppercorns, and allspice berries.
It was introduced to the island by Spanish Jews in the 16th century.
The word Escovitch is derived from the Spanish pronounced Escabeche.
It’s a Jamaican cuisine process that requires frying the fish first, then soaking it in a pickling sauce comprised of vinegar, carrots, onions, and pepper.
The dish is seasoned with a variety of herbs and spices.
Escovitch Fish and Festival
In Jamaica, spring implies the commencement of lots of concerts, festivals, carnivals, and so much more. It’s a time for people to gather and socialize.
A sweet cornmeal dumpling Escovitch fish will have you singing and dancing for excitement to welcome the commencement of the spring Jamaican celebration.
Even though it is eaten all year, no Jamaican would leave Escovitch fish on Good Friday. It’s the highlight of the Easter vacation.
Escovitch Fish Sides Dishes ~ What do you eat Escovitch fish with?
Escovitch fish is traditionally served with bammy or fried dumplings, however, there are no food rules.
It goes well with anything from mashed potatoes to rice and peas to fried plantains and even crusty baked bread.
Escovitch Fish Ingredients
- A whole fish or fish fillets
- Vegetable oil
- Bell pepper
- Scotch bonnet
- White vinegar
- Pinch of sugar
- Salt to taste
Escovitch Fish Fillet Sauce
Although cooking the whole fish takes a bit longer, making this Fish fillet allows the seasoning to penetrate the fish, resulting in a far more flavourful dish.
This also prevents the fish from curling up in the frying pan while cooking.
How to Prepare Jamaican Escovitch Fish
1. Rinse the fish thoroughly and squeeze the lime juice over it before rinsing it again.
2. Carefully chop the fish 3 or 4 times, heat the oil in a big saucepan over medium heat until hot, then add the fish and sauté for about 5-7 minutes on each side, until cooked through and crispy on both sides.
3. To keep your fish whole and intact, wait until it can move freely in the pan before flipping it
4. Begin cooking the carrots, peppers, and onions in the same pan. Then season with a variety of seasoning, including fresh thyme and a scotch bonnet pepper.
5. Make sure to season with salt and pepper as you go to ensure that the flavor is equal all through the dish.
6. Simmer for a minute before adding the bell peppers.
7. Spice with vinegar and a bit of sugar. Taste while you cook and, if desired, add more vinegar or sugar.
8. Finally, remove the fish from the pan and set it on a paper towel to absorb the excess oil.
Your delicious Escovitch fish is ready for serving.
How Do You Reheat Escovitch Fish?
- Firstly, rinse the fish and massage it with lemon or lime juice.
- Secondly, season to taste with salt and pepper or your preferred seasoning.
- Finally, set aside or keep warm inside the oven till your sauce is ready.
Escovitch Fish Baked
Meanwhile, add ginger and marinade to the above-mentioned ingredients and get a bowl
1. Firstly, put the fish in a big bowl and squeeze the lime juice all over it.
2. Then, pour the vinegar into the bowl and fill it with enough water to cover the fish. Carefully swirl the fish about in the liquid to ensure it is thoroughly rinsed.
3. Thirdly, pour the water out and give the fish a good rinse with clean water.
4. After that, get a blender or food processor, blend the onions, scotch bonnet, and garlic with a little water. Blend the ingredients until they form a thick mixture.
5. Season the fish with spice and a pinch of black pepper.
6. Then, thoroughly coat the fish in the marinade, taking care to coat the interior as well then cover the bowl with plastic wrap, and refrigerate overnight.
7. Remove the fish from the refrigerator and squeeze the lime juice over it.
8. Preheat the oven to 450 degrees in the meantime.
9. After that, lightly grease a jelly roll pan and arrange the fish in a single layer.
- Finally, bake the fish until it is completely done. The flesh will turn white and the skin will darken.
Brown Stew Vs Escovitch Fish
For Sunday supper, brown stew fish is served with rice and peas, coupled with fresh salad.
Though both are Jamaican dishes, the percentage of consuming Escovitch fish is higher than consuming Brown stew fish.