Escovitch Fish is one of Jamaica’s most popular dishes. In addition, Escovitch Fish is not the name of a fish, but the “dressing” or sauce that is served onto the fried fish.
“Dress Your Fish Up with the Traditional Jamaican Sauce”
Eating escovitch fish will make you want to keep the flavor in my mouth for ever; well, unless you are not a fan of hot and spicy. Escovitch fish is usually served with Bammy, Breadfruit, Festival or another side order of your choice. Escovitch dressing is not only paired best with fried fish, but i have personally used it as a salad dressing, in stews or even on fried chicken.
Eat Enjoy eat to live
Jamaican Escovitch comes from the Spanish name escabeche. The dressing is similar to regular pickled vegetables. However, It’s a marriage of Onions, Sweet Peppers, Chocho, Carrots, Pimento, Scotch Bonnet Peppers cooked in White Cane Vinegar, Salt and Sugar.
Fried Fish topped with Escovietch Sauce.
Escovitch Sauce usually goes best with Fried Fish. Moreover, Snapper fishes are usually the best specie of fish to pair with this sauce because of the crispy texture generated when fried. However, any fish can be used.
Jamaican Escovitch Sauce Recipe
Ingredients:
1/2 cup vinegar
1/2 cup water
2 tablespoons Sugar (white or brown)
1 tablespoon iodized salt
1/3 cup Jamaican pimento
2 large onions sliced
2 medium carrots cut in julienne strips
4 scotch bonnet peppers, sliced
1/2 red and yellow medium sweet pepper, sliced.
How to Prepare:
(1) In a sauce pan, add vinegar, water, pimento, salt and sugar and bring to boil for 1 minute. Stir occasionally.
(2) Add all vegetables into sterilized glass jars.
(3) Pour hot mixture into jars, covering vegetable mixture.
(4) Cover jars with lid and leave at room temperature.
(5) Later pour sauce over fried fish or serve when needed.
Preparation and the amount or type of ingredients vary across Jamaica.
*scotch bonnet peppers are very hot, so you can add fewer of these peppers as you can tolerate.
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