Back to 4 servings 2 lb whole red snappers, 900g, cleaned and scaled (about 2-3 fish—almost any white fish will work, ) salt and pepper ), to taste (see notes 1 lime, or lemon 0.5 cup vegetable oil ), 120ml, (more as needed 1 bay leaf 1 tsp minced garlic ), 5g, about 2 cloves, (about 2 cloves 0.5 tsp grated ginger ), 5g, (or a small pinch of ground ginger 1 medium yellow onion, thinly sliced 1 medium carrot, julienned 0.5 red bell pepper, thinly sliced 0.5 yellow bell pepper, thinly sliced 2 sprigs thyme 1 scotch bonnet pepper, pierced (or replace with ½ teaspoon cayenne pepper, ) 0.5 tsp Jamaican allspice, 1g 1 tbsp sugar, 12g 1 tsp Worcestershire sauce, 5ml 0.75 cup malt vinegar ), 180ml, (can sub red wine vinegar freshly ground white pepper
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1 Step 1: Rinse the fish and rub it down with a lemon or lime. Season with salt, pepper, and preferred seasoning (green seasoning and Creole seasoning are good options).2 Step 2: Heat the oil on medium in a large skillet. Once hot, add the fish and cook for 5-7 minutes on each side until cooked through and crispy.3 Step 3: Remove the fish and set it aside or place it in the oven to keep warm until the sauce is ready. Drain the oil, leaving 2-3 tablespoons behind for the vegetables.4 Step 4: Add the bay leaf, garlic, and ginger. Stir-fry for about a minute, making sure the garlic doesn't burn.5 Step 5: Add the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice. Continue stirring for 2-3 minutes.6 Step 6: Add the vinegar, mix, and adjust seasonings to your preference. Let it simmer for about 2 more minutes.7 Step 7: Discard the bay leaf and thyme before serving the sauce over the fish with a side of bammy.getsaucepan.com/r/7f89813d-a0ca-4d1f-a234-5cf0bf150f8c · Original: https://www.africanbites.com/jamaican-escovitched-fish/
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