Escoveitch is a traditional Caribbean pickle sauce that was once brought to the islands by the spanish. This sauce gives a tart, spicy, hot combination of vinegar, pimento, scotch bonnet peppers, garlic, onions & thyme to the fish.
This recipe gives you fried battered fish with a veggie salsa on top. Scrummy with Rice & Peas, Bammies (cassava cakes) or hard dough bread.
- 1kg whole fresh snapper, scaled gutted and cleaned
- 1 lime
- salt and pepper
- 1/2 cup flour, for coating
- vegetable oil for frying
For Pickle Dressing:
- 1 cho cho (christophene) or cucumber, cut into strips
- 2 onions, sliced
- 2 scotch bonnet peppers, deseeded and sliced
- 1 jar Walkerswood Escoveitch Pickle Sauce
- Rub fish with lime and rinse.
- Season well with salt pepper and coat with flour.
- Heat oil in a frying pan until it smokes slightly, then fry fish on both sides until golden brown.
- Arrange in a deep bowl.
- Meanwhile place the pickle ingredients in a saucepan, bring to boil and simmer for 2 minutes.
- Remove from heat and pour over fish.
- Allow to marinate for 10 mins before serving.
Escoveitch is the Caribbean version of the Spanish cevice, raw fish pickled in lime juice. The escoveitch sauce is integral to Jamaican cuisine and used primarily as a final dressing for fried fish.
This Caribbean version of a pickle sauce is a tart, spicy, hot combination of vinegar, pimento, scotch bonnet peppers, garlic, onions and thyme. Blended with olive oil, sugar and mustard it makes for a spicy salad dressing.
If you can’t find it in your local shops, you can always pop in to Ya Man! or gissa call and we’ll help you stock up.
With summer on our doorstep, salads seem to be more tempting again. I don’t know about you, but certain food I just refuse to eat in the winter and certain food I won’t have in the summer. Salad as a main dish is summer food to me, so this is when I begin to dig the big salad bowls out and experiment with whatever I can find on my shelves and at my local greengrocer’s.
This salad gets its tart, spicy touch from the escoveitch sauce, which is a Jamaican pickle sauce.
- 2 large chicken breasts
- 1 clove garlic, crushed
- salt and pepper to taste
- 1 sprig fresh thyme, chopped
- 90ml Walkerswod Escoveitch Sauce
- 1 onion, sliced
- 1 carrot, julienned
- A mix of ‘normal’ salad ingredients like lettuce leaves, tomatoes, cucumber slices etc
- Season the chicken breasts with garlic, salt, pepper and fresh thyme and grill them.
- Heat Escoveitch sauce adding julienned carrots and onion slices.
- Slice chicken and pour pickles and sauce over.
- Allow chicken to cool.
- Mix chicken with salad.
- Add some of the sauce – how much depends on your taste – and a little olive/vegetable oil.