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
-
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.
-
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
-
Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
-
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.
-
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.
Sandra says
20 Apr, 2019 at 9:52 amI made this for the first time last Easter. I’m making it again tomorrow as part of my Easter dinner. We loved it!!! The bammy sauce is amazing!!! Thank you for sharing!!
imma africanbites says
21 Apr, 2019 at 1:45 pmYou’re welcome. Glad it all turned out well for you. Happy Easter!
Denise says
23 Mar, 2019 at 8:17 pmWhere can I find Jamaican allspice?
ImmaculateBites says
25 Mar, 2019 at 5:42 amAllspice is available is some supermarkets in the spice aisle. Or check any Caribbean or International Markets.
Sha says
18 Apr, 2019 at 11:09 amWould it change the taste much if I did the recipe without the allspice?
ImmaculateBites says
23 Apr, 2019 at 6:42 amNot at all.
Charles Kilgore says
3 Feb, 2019 at 12:47 amI have recently made some Jamaican Hot Pickle, I was wondering if it would be good on fried fish with Bammy.
Sofia H says
29 Jan, 2019 at 1:14 pmI want to try this, but I do not want to eat fried foods. Can the fish be baked instead? Or cooked in the air fryer.
ImmaculateBites says
2 Feb, 2019 at 4:10 amYes it sure can.
Shantell Mitchell says
21 Jan, 2019 at 4:29 amWow, this is delicious.
Michelle D'Amico says
23 Sep, 2018 at 8:18 pmJust the sauce alone is excellent! I put it on pork as well. Very good recipe. My family and friends love it. Thanks for sharing!
imma africanbites says
28 Sep, 2018 at 7:03 amThank you for taking the time to let me know, Michelle!
Tal Birthwright says
10 Sep, 2018 at 11:52 amI 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.
ImmaculateBites says
10 Sep, 2018 at 5:08 pmAwesome, So happy to hear it was a hit . Thanks for feedback Tal!
Vetes says
8 Sep, 2018 at 4:23 amHi 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.
ImmaculateBites says
9 Sep, 2018 at 7:12 amHi Girl! So happy you decided to give it a try. Thanks for taking time out to provide feedback.
Darryl says
23 May, 2018 at 6:02 amExcellent 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.
Shay says
13 Dec, 2017 at 5:42 pmThis recipe was great. I cooked it for my family today and it came out really good.
Thanks for sharing your recipe!
ImmaculateBites says
15 Dec, 2017 at 6:10 amAwesome! Thanks for the feedback!!!
Sharon says
25 Nov, 2017 at 10:56 amI 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.
ImmaculateBites says
26 Nov, 2017 at 5:58 amAww, thank you so much!!! So kind of you to take the time to let me know.
Michelle says
17 Apr, 2019 at 1:10 amHi, I’m new to your page. You seem very professional and keen to try your recipe for my east fish. I’ll post agin with how it turns out.
Ps am I meant to season the fish before frying?
Thank you
Michelle
imma africanbites says
18 Apr, 2019 at 4:03 amHi. Yes, you need to season fish before frying. Please see step #1.
Bora says
18 Sep, 2016 at 6:53 pmWanted 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.
ImmaculateBites says
19 Sep, 2016 at 8:40 amAwesome!! Thank so much for taking the time to share your thoughts with us.
Ellen McKenzie says
16 Sep, 2016 at 12:01 pmLawd have His Mercy!! THIS is some WONDERFUL fish. My Bajan Grandmother used to make this!! SOOOOOOO DELICIOUS!!! Ellen
ImmaculateBites says
16 Sep, 2016 at 1:54 pmYes they are!
Anthony says
31 Aug, 2016 at 7:22 pmYour 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.
ImmaculateBites says
1 Sep, 2016 at 12:04 pmYes!! So happy to hear this.Thank you so much!!!
Kathy says
2 Aug, 2016 at 7:34 amThank 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! 🙂
ImmaculateBites says
2 Aug, 2016 at 11:42 amAWESOME! Glad you are here. And do let me know how it works out for you.
Stella King says
21 Jul, 2016 at 2:12 amI had this in Jamaica and thanks now I can make it for myself
ImmaculateBites says
22 Jul, 2016 at 7:28 amYou sure can. Happy Cooking!!!
Quinn says
5 Apr, 2016 at 7:51 amI made it the other night and loved it! Best way to use trout. Thanks. Ate the whole thing.
ImmaculateBites says
5 Apr, 2016 at 8:04 amGlad you enjoyed it Quinn.And thanks for taking the time to share
Royce says
6 Feb, 2016 at 9:36 amThis 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 🙂
ImmaculateBites says
7 Feb, 2016 at 6:06 amThank you Royce. So glad you are here.
Laura says
24 Jun, 2015 at 9:49 pmi will do this with finely sliced chicken breast meat, as my husband refuses to enjoy fish.
ImmaculateBites says
25 Jun, 2015 at 5:15 pmHi Laura, I know how it goes with our husbands- they are somewhat picky. Do Let me know how it works for you.Thanks
Nagi@RecipeTin Eats says
27 Sep, 2014 at 1:30 pmI 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!
Mira says
25 Sep, 2014 at 9:33 pmWhat 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!
Nicola says
16 Mar, 2019 at 6:33 pmMade it with red snapper and it was fabulous. Served it with rice and my family of four loved it. Thanks
ImmaculateBites says
17 Mar, 2019 at 4:47 pmAwesome! Thanks for the feedback!