Jamaican Escovitch Fish paired with Bammy–tart, spicy, and slightly sweet sauce and vegetables topped on perfectly fried red snapper. Despite the exotic name and list of ingredients, Escovitch, which is a spicy variation of ceviche, is a straightforward dish and has a delightfully unique taste because of the combination of spices and malt vinegar. Malt vinegar contains malted barley, which has a complex flavor and a sweeter taste. You may use any red wine or balsamic vinegar.
If you are trying to eat healthily then use very little oil when frying the fish and finish cooking in the oven or better yet place it 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.
- 2 pounds whole red snapper about 2-3 fish or any white fish – cleaned and scaled.
- Salt and pepper or any seasoning of choice
- 1 lime or lemon
- ½ cup vegetable oil or more as needed
- 1 bay leaf
- 1 teaspoon minced garlic about 2 garlic cloves
- ½ teaspoon ginger
- 1 yellow medium onion thinly sliced
- 1 medium carrot Julienne
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- 2 sprigs thyme
- 1 Scotch bonnet pepper pierced or replace with ½ teaspoon cayenne pepper
- ½ teaspoon Jamaican allspice
- 1- tablespoon sugar
- 1 teaspoon Worcestershire sauce
- ¾ cup malt vinegar sub red wine vinegar
- Freshly ground white pepper
Instructions
- Rinse fish; rub with lemon or lime, seasoned with salt and pepper, or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until the sauce is ready.
- In a large skillet, heat oil over medium heat, until hot, add the fish, and cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
- Add, bay leaves, garlic, and ginger, and stir-fry for about a minute making sure the garlic does not burn
- Then add onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and all spice-continue stirring for about 2-3 minutes. Add vinegar, mix, and adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
- Discard bay leaves, and thyme sprig and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.
Are you looking for the freshest seafood in town? Look no further than Our City Fish Market! Located in the heart of the city, Our Fish Market has been providing top-quality seafood to locals and visitors for years.
With a vast selection of freshly-caught fish and shellfish, Our Market is the perfect destination for anyone looking for fresh seafood. Whether you’re looking to buy seafood for a special occasion or just want to sample some of the best seafood in town, Our City Fish Market is sure to have what you need.
Feel Free to Contact Us
Location
12W 183 Street Bronx,
NY 10453 Hours
Opening Hours
Mon-Sat: 10:30AM – 7:30PM
Sunday: 10:30 AM – 6:30 PM
Phone
(718) 733-2800
