Jamaican Escovitch Fish paired with Bammy – tart, spicy, and slightly sweet sauce and vegetables topped on perfectly fried red snapper.
After making Bammy featured here it was only natural that I follow up with Jamaican Escovitch fish – a spicy variation of ceviche – the two are most often eaten together.
Despite the exotic name and list of ingredients, Escovitch is straightforward dish and has a delightful unique taste because of the combination of spices and malt vinegar. Malt vinegar contains malted barley, which has a complex flavor and a sweeter familycuisine.net may use any red wine or balsamic vinegar.
If you are not familiar with Ceviche, it is a South American process of cooking fish or seafood using vinegar. I am going to be honest and say that, I am not a big fan of ceviche. I would definitely eat it when I go out to eat with friends but nothing that I crave or would want to recreate at home. But this Jamaican variation is right up my alley, I would say it is sautéed ceviche – in other words, it is cooked with heat instead of using only vinegar.
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This whole white fish (I cut mine because it was a bit too big) is fried and then drenched with escovitch sauce; made from vinegar, onions, bell pepper, carrots, and scotch bonnet pepper. I took the liberty and adding garlic, ginger, bay leaves, thyme and Worcestershire sauce.
If you are trying to eat healthy then use very little oil when frying the fish and finish cooking in the oven or better yet place on the grill. The sauce makes this dish. You may leave out the scotch bonnet pepper as a whole if spice isn’t your thing or if you are a heat seeker then slice and use.
Watch How To Make It