Escovitched Fish and Bammy
Escovitched fish was likely introduced to the island of Jamaica, by the Spanish in the 1600s. It is very much the escabeche method of preparing meet, popular in the Mediterranean.
INGREDIENTS:
3 lbs. Small whole fish cleaned and gutted (preferably red snapper). Substitute fillet if necessary.
3 onions, thinly sliced
1-2 Chayote
8-10 Allspice berries
2 tbsp. salt
1 cup cooking oil
1/4 lb. Scotch bonnet pepper, sliced (seeds are very hot). Chili or Habanero peppers can be substituted.
1 tbsp. ground black pepper
1 bottle white vinegar
1 cup. white vinegar
6 limes or lemons
Vegetable oil
Paper towel
Foil
DIRECTIONS:
1. Wash fish, thoroughly, in generous amounts of white vinegar & lemon/lime juice and pat dry with paper towels.
2. Mix salt and black pepper in a small container. Season the fish inside & out. (You can also shake it in a Ziploc bag).
3. Pour oil in a frying pan (preferably a heavy one - Ex: Cast Iron) and heat well (Apx 375ºF).
4. Pan fry each side 3-5 minutes, until brown and crisp.
6. Place fried fish on foil and paper towel lined plate/dish. Once cool transfer to a flat dish/plate.
7. In a saucepan, bring to a boil vinegar, onions, sliced pepper, and chayote. Boil over medium heat 1-3 minutes, until onions are soft. Remove marinade from the heat and cool.
9. Pour the mixture over all fishes and serve either hot or cold; OR reserve and serve individually. **Some like to add (sweet peppers) bell peppers, carrots & tomatoes to the marinade. Typically the longer it marinates the better the flavor.**
Serve with Bammy (Cassava bread cakes). The cakes can be made from scratch or purchased pre-packaged. They can be heated or fried.
Serves 4
See yuh layta Mon!
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