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Sunday, October 14, 2007

jamaican escoveitch fish

This is a popular fish dish in Jamaica.


2 lbs any whole small fish or filets
1 lime
1/4 cup flour, seasoned with salt and pepper
oil for frying
1 cup white or cider vinegar
1 cup water
pinch of salt; pinch of sugar
1 cup cup julienned strips of carrot and chocho (chayote)*
1 hot pepper, such as Scotch Bonnet, cut in rings
1 large onion, cut in rings
6 pimento (allspice) berries

After you have washed fish, squeeze lime into rince water to reduce fishiness. Dust with flour and fry. Set aside.

Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.


MrsYFA said...

This is my favorite dish! I love it for breakfast with some cornmeal porridge on the side! Yummy!

iriegal said...

mrsyfa, I love this dish as well. I eat it with some roast breadfruit for breakfast sometimes.