Escovitch Fish

Ingredients

• 2 whole red snapper, about 500 g each, scaled and gutted
• 1 tbsp all-purpose Jamaican seasoning or 1 tsp each garlic powder, onion powder and black pepper
• 1 lime, halved
• 400 ml vegetable oil for frying
• 1 large onion, sliced into rings
• 1 large carrot, cut into fine matchsticks
• 1 chayote (cho cho), peeled and cut into matchsticks
• 1 scotch bonnet pepper, sliced into rings
• 1 tsp whole pimento berries
• 240 ml cane vinegar or white vinegar
• 1 tsp brown sugar
• 1 tsp salt

Before you cook

• Rinse the fish inside and out, rubbing them with the cut lime, then pat them dry.
• Score each fish three times on both sides, cutting down to the bone.
• Rub the seasoning into the cuts and the belly cavity and leave the fish for 20 minutes.
• Cut the carrot and chayote into fine matchsticks and slice the onion into rings.

Steps

1. Heat the oil in a deep frying pan until a scrap of onion sizzles briskly on contact.
2. Lower one fish into the oil and fry for 7 minutes without moving it.
3. Turn the fish carefully and fry the second side for 6 minutes, until the skin is crisp and the fin pulls out easily.
4. Lift the fish onto a rack and repeat with the second one.
5. Pour off all but 2 tablespoons of the oil from the pan.
6. Add the pimento berries and cook for 30 seconds until they smell warm and sweet.
7. Tip in the onion, carrot, chayote and scotch bonnet and stir for 3 minutes, keeping the vegetables crunchy.
8. Pour in the vinegar and add the sugar and salt.
9. Simmer the pickle for 4 minutes, until the liquid reduces slightly and the vegetables brighten.
10. Sit the fried fish in a deep serving dish.
11. Pour the hot pickle and all its liquid over the fish so the vegetables blanket them.
12. Leave the dish for 15 minutes before serving, or chill it overnight for a sharper flavour.