Julienne the carrot, sweet pepper (use different colours if you like) and chop the onion and scotch bonnet pepper (slice thin. Next up it’s time to put the escovitch sauce together. Remove from the pan and place on paper towels to soak up some of the excess oil do be careful as we’re working with hot oil. You’ll need tongs and a fork or spoon to flip the fish. Allow this cook for 4-5 minutes on each side, or until you have a nice golden colour and crisp outside. Heat the vegetable oil on a medium flame, then gently add the seasoned fish to the pan. Make sure to pat your fish dry after you washed it as I mentioned earlier, or you will have a lot of hot oil splattering when you start the frying process. Now rub the salt and black pepper onto the fish (both sides) and get ready to fry. we want to perfume the fish from the inside as it cooks. Using the back of your knife hit the scallion to bruise it a bit to release it’s flavor, then fold it and tuck into the cavity of the fish. This will allow for faster cooking and to help the salt, black pepper as well as the escovitch sauce to really infuse the fish. Then using a sharp knife cut a couple slits across the belly of the fish (both sides) as you see in the picture below. Then pour the juice of the lime over it, give it a massage, then rinse with cool water and pat dry. If you don’t have a lime for washing the fish, you can use the juice of a lemon or a couple tablespoons of vinegar.Ĭlean and trim your fish even if your fishmonger already scaled it, do pass a knife over it to ensure there are no scales. By adding the sugar it really balances the escovitch sauce, so though it may sound strange. Typically pimento berries (allspice) are used in the sauce, but all I had available is the ground allspice. You can control the heat by using less and by not including the seeds. Notes: I used the entire scotch bonnet pepper (including seeds).
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |