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Crispy Jamaican Escovitch Fish served with pickled vegetables and fried plantains on a white plate.
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Jamaican Escovitch Fish

This traditional Jamaican dish showcases a tangy, spicy, and subtly sweet escovitch sauce that’s simply irresistible. Crispy fried red snapper is smothered in this flavorful sauce and topped with vibrant vegetables, creating a meal so delicious you’ll be craving more.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Caribbean
Cuisine: Jamaican Cuisine
Calories: 547
Ingredients Method Notes

Ingredients
  

  • 2 pounds 900g) whole red snappers, cleaned and scaled (about 2-3 fish—almost any white fish will work)
  • salt and pepper  to taste (or seasoning of choice)
  • 1  lime  or lemon
  • ½  cup  (120ml) vegetable oil (more as needed)
  • 1  bay  leaf
  • 1  teaspoon  minced garlic (about 2 cloves)
  • ½  teaspoon  ginger
  • 1 medium  yellow onion, thinly sliced
  • 1  medium  carrot julienned
  • 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 (1g) Jamaican allspice
  • 1  tablespoon (12g) sugar
  • 1  teaspoon (5ml) Worcestershire sauce
  • ¾  cup (180ml) malt vinegar  (can sub red wine vinegar)
  • freshly ground white pepper

Method
 

  1. Rinse the fish and rub it down with a lemon or lime—season with salt, pepper, and preferred seasoning. I used Creole seasoning.
  2. Heat oil on medium in a large skillet. As soon as it's hot, add the fish and cook for 5-7 minutes on each side until cooked through and crispy.
  3. Remove the fish. Set it aside or place it in the oven so it stays warm until the sauce is ready. Drain the oil, leaving 2-3 tablespoons behind for the vegetables.
  4. Add the bay leaf, garlic, and ginger. Stir-fry for about a minute, making sure the garlic doesn't burn.
  5. Add the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice. Continue stirring for 2-3 minutes.
  6. Add the vinegar, mix, and adjust seasonings to your preference. Let it simmer for about 2 more minutes. 
  7. Discard the bay leaf and thyme before serving the sauce over the fish with a side of bammy

Notes

Tips & Notes:

  • Keep your fried fish warm by covering it with foil while you sauté the vegetables and prepare the sauce.
  • Ensure the oil is hot before adding the fish to the pan. If the oil isn't hot enough, the fish will take longer to cook and may turn out greasy.
  • Taste as you go! Adjust the sauce to your liking—add more vinegar for extra tang or a touch of Worcestershire for a richer depth of flavor.
  • Nutritional information is an estimate and may vary depending on the ingredients used.