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Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
Message Icon Topic: Jamaican Escovich Fish Post Reply Post New Topic
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bajan yankee
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bajan yankee’s Recipes

Quote bajan yankee Replybullet Topic: Jamaican Escovich Fish
    Posted: 10 Jan 2007 at 9:17pm
 A Jamaican friend fried this fish for me when I was living in New York. Delicious . I always wanted to make for myself but i never got the recipe .
LOLIf anyone know how to properly prepare this . please, please, please  send the recipe.
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ilam96
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ilam96’s Recipes

Quote ilam96 Replybullet Posted: 12 Jan 2007 at 9:27am
looking.....Reading .....ok, this may not be like your friend's Big%20smile but here goes...
 
ingredients:
  • 5 whole small/medium sized Snappers, Grount, Parrot or Goat Fish cleaned, with the head and tail left on
  • 1 1/2 tsp. (7 ml) Salt
  • 1 1/2 tsp. (7 ml) Pepper
  • 3 Garlic
  • Cooking Oil
  • White Vinegar
  • 2 Onions
  • 2 Scotch Bonnet Pepper
  • 10 pimentos
  • method

    1. Wash fish in vinegar and water
    2. Dry fish in paper towel and place on a plate.
    3. Cut a small deep gashes on each side of the fish.
    4. Rub salt and pepper on outside and in the cavities you made and on the outside. then put the fish on a plate or in a shallow bowl.
    5. Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.
    6. Place 2 cloves of Garlic in the pot and heat on high.
    7. Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish.
    8. Remove garlic cloves from pot
    9. Carefully place fish on its side in to the hot oil. (as many as the frying pan hold).
    10. Fry crisp and turn down the heat as necessary.
    11. Turn other side and fry crisp.
    12. Place fried fish on a plate with dry paper towels.
    13. Slice onions, scotch bonnet pepper
    14. Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar.
    15. Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated)
    16. Pour contents on the fried fish for a hot and spicy flavor


    Edited by ilam96 - 12 Jan 2007 at 9:29am
    "I cried because I had no shoe, until I met a man with no feet."
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    harmac
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    harmac’s Recipes

    Quote harmac Replybullet Posted: 13 Jan 2007 at 11:51am
    it taste better if its soaked in overnight. it can last for a long time. so that the viniger mixture soaks in. Just bought some red snapper to do this with this week end. Great for when you go drinking.
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    Alize
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    Alize’s Recipes

    Quote Alize Replybullet Posted: 24 Jan 2007 at 11:03am
    mey boi, ah hope u enjoy! ( bajan yankee)
    * The most important thing in
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    loewus9
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    loewus9’s Recipes

    Quote loewus9 Replybullet Posted: 26 Jan 2007 at 3:56pm
    Escovitch Fish - (A take on what the Latins call Ceviche)

    2 lbs any whole small fish or filets
    1 lime
    1/4 cup flour, seasoned with salt and pepper
    oil for frying
    Sauce:
    1 cup white or cider vinegar
    1 cup water
    pinch of salt; pinch of sugar
    1 cup cup julienned strips of carrot and chocho (chayote)*
    1 hot pepper, such as Scotch Bonnet, cut in rings
    1 large onion, cut in rings
    6 pimento (allspice) berries

    After you have washed fish, squeeze lime into rince water to reduce fishiness. Dust with flour and fry. Set aside.

    Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.
    * Available at Hispanic markets, or substitute firm zucchini.

    Hope this helps, if you haven't already made it.Wink
    "Be kinder than necessary, for
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    bajan yankee
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    bajan yankee’s Recipes

    Quote bajan yankee Replybullet Posted: 28 Jan 2007 at 1:42pm
    Thanks to everyone who responded to my desperate plee. I feel like dancing.Big%20smile
     I just got your reponse so I hav'nt tried the recipes yet , But I'll let everyone know how it come out.  Baj
    big wins
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    Alize
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    Alize’s Recipes

    Quote Alize Replybullet Posted: 28 Jan 2007 at 1:48pm
    yea boi
    * The most important thing in
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    harmac
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    harmac’s Recipes

    Quote harmac Replybullet Posted: 28 Jan 2007 at 3:33pm
    Escovitch Fish jamaican style dont use flour nor lemon juice,
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    Citizen Eve
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    Citizen Eve’s Recipes

    Quote Citizen Eve Replybullet Posted: 16 July 2011 at 11:25am


    ... true harmac ... whey you hiding out these days ... hope that grandson not driving you to an early grave or the young girls already did ... LOLLOL ... we miss you on CC ... Wink
    "the time is always ripe to do right", Nelson Mandela.
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