Jamaican Escovitch Fish paired with Bammy –Tart, spicy and slightly sweet sauce and vegetables topped with 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 to make 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 sweeter taste.You 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 sauté ceviche – in other words , it is cooked with heat instead of using only vinegar.
Here whole white fish (I cut mine because it was 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 added 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 roast or grill the fish. The sauce makes this dish. You may leave the scotch bonnet pepper as a whole and pierce just to add flavor. Or if you are a heat seeker then slice and use.
Enjoy!
Jamaican Escovitch Fish paired with Bammy –Tart, spicy and slightly sweet sauce and vegetables topped with red snapper.
- 2 pounds whole red snapper about 2-3 fish or any white fish – cleaned and scaled.
- ½ cup vegetable oil or more as needed
- 1 teaspoon minced garlic about 2 garlic cloves
- ½ teaspoon ginger
- 2 sprigs thyme
- 1 bay leave
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- 1 yellow medium onion thinly sliced
- 1 medium carrot Julienne
- 1- tablespoon sugar
- ½ teaspoon Jamaican all spice
- 1 teaspoon Worcestershire sauce
- 1 Scotch bonnet pepper pierced or replace with ½ teaspoon cayenne pepper
- 1 lime
- ¾ cup malt vinegar sub red wine vinegar
- Freshly ground white pepper
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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 sauce is ready.
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In large skillet heat oil over medium heat, until hot, add the fish, 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
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Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
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Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
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Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.
Just the sauce alone is excellent! I put it on pork as well. Very good recipe. My family and friends love it. Thanks for sharing!
Thank you for taking the time to let me know, Michelle!
I haven’t had Rscovitch fish in about 30 years when my mom made it. Now all my friends are eager to try it. It was very delicious thank you.
Awesome, So happy to hear it was a hit . Thanks for feedback Tal!
Hi Immaculate Bites
Amazing. I’ve been planning to try the escovitch fish since i heard about it nearly 20 years ago. And now I have. I didnt have all the ingredients and improvised. I was surprised that it still had such a great mixture of flavours. Thanks for sharing.
Hi Girl! So happy you decided to give it a try. Thanks for taking time out to provide feedback.
Excellent recipe, but from living and cooking in Jamaica, this recipe will become Jamaican when the allspice berries are added to the escovich sauce. A week or so to pickle with the allspice will be perfect.
This recipe was great. I cooked it for my family today and it came out really good.
Thanks for sharing your recipe!
Awesome! Thanks for the feedback!!!
I am Jamaican and tried this receipe. It is the best I ever had and I am a foodie. Will not make it any other way. My family esvotich fish will be judged by this. Thanks for sharing.
Aww, thank you so much!!! So kind of you to take the time to let me know.
Wanted to give it 5 stars but for some reason it wouldn’t let me. Anyway made this for dinner tonight and it was fantastic! Better than anything at the restaurant. Will definitely add it to the rotation.
Awesome!! Thank so much for taking the time to share your thoughts with us.
Lawd have His Mercy!! THIS is some WONDERFUL fish. My Bajan Grandmother used to make this!! SOOOOOOO DELICIOUS!!! Ellen
Yes they are!
Your recipes and presentation are amazing
Cook dinner for 9 and people where very happy with the meal.
Thank you will come back and try more recipes.
Yes!! So happy to hear this.Thank you so much!!!
Thank you so much for this recipe! I had it while vacationing in Ocho Rios last year! It was so good and I haven’t been able to stop thinking about it since! I couldn’t remember the name of it, so I couldn’t figure out how to make it! I came across your site and am thrilled I will be able to make it myself in between my yearly trips to Jamaica! 🙂
AWESOME! Glad you are here. And do let me know how it works out for you.
I had this in Jamaica and thanks now I can make it for myself
You sure can. Happy Cooking!!!
I made it the other night and loved it! Best way to use trout. Thanks. Ate the whole thing.
Glad you enjoyed it Quinn.And thanks for taking the time to share
This is exactly just like Filipino Escabeche!! Now I’m craving for it! I was trying to find Jamaican recipes and found your website! Your recipes look awesome 🙂
Thank you Royce. So glad you are here.
i will do this with finely sliced chicken breast meat, as my husband refuses to enjoy fish.
Hi Laura, I know how it goes with our husbands- they are somewhat picky. Do Let me know how it works for you.Thanks
I know just by reading the recipe this will be delicious! Because there’s actually a similar Japanese fish dish – without the vegetables but it is prepare the same with a vinegar sauce. It’s quite a unique flavour combo, I can’t think of a Western dish that has it, but it really works! I like this dish because you have the vegetables in it so it’s a more complete meal, the Japanese one is just fish, so then I have to prepare rice and vegetables on the side. I also like that I can sub the vegetables with whatever I have on hand! Thanks for sharing this!
What a wonderful way to cook red snapper! I’ve tried various recipes for this fish before, but they weren’t good enough. I like all the spices you use and these vegetables definitely bring extra flavor!