This classic Jamaican escovitch fish with bammy features a tart, spicy, and slightly sweet escovitch sauce to die for. Vegetables top a perfectly fried red snapper drenched with said sauce for a dish that will have you running back for seconds.
After mastering bammy, it was only natural to follow up with Jamaican escovitch fish, a spicy variation of ceviche, because they’re usually eaten together. Despite the exotic name, escovitch fish is a straightforward dish with a delightfully unique taste thanks to spices and malt vinegar.
If you aren’t familiar with ceviche, it’s a South American process of cooking fish or seafood using vinegar or lemon juice. It’s delicious, and I enjoy it, but honestly, I’m not a big fan of eating raw fish.
However, this Jamaican variation is right up my alley. I’d call it a sautéed ceviche – in other words, fish cooked with heat instead of using only acidity.
Which Fish Is Best?
The traditional Jamaican escovitch fish recipe features whole snapper, with parrotfish and kingfish being popular options. However, just about any white fish with a mild, slightly sweet flavor works well – the key is freshness. The fresher your fish, the better your dish will taste.
How to Make Jamaican Escovitch Fish
- Slice the vegetables and set aside. (Photo 1)
- Prep the fish, rubbing it with a lemon or lime, and season with salt, pepper, and preferred seasoning. I use green seasoning or Creole seasoning. (Photos 2-3)
- Cook the fish for 5-7 minutes on each side until cooked through and crispy. Set it aside. (Photo 4)
- Sauté the bay leaf, garlic, and ginger for about a minute, making sure the garlic doesn’t burn.
- Cook the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice for 2-3 minutes.
- Add the vinegar, mix, and adjust seasonings to your preference. Let it simmer for about 2 more minutes. (Photo 5)
- Serve: Discard the bay leaf and thyme before serving the sauce over the fish with fried plantains or a side of bammy. (Photo 6)
Recipe Notes and Tips
- You can air fry, bake, or grill the fish for a healthier version.
- It might not be authentically Jamaican, but you can use any vegetables that work as stir-fried veggies. Broccoli, snow peas, water chestnuts, you name it – if you love it, incorporate it!
- Cover the fried fish with foil to keep it nice and toasty while you sauté your veggies and make the sauce.
- Taste test! As you make the sauce, give it a taste test. Adjust seasonings to fit your preferences. Not tangy enough? Add a tad more vinegar. Need a deeper flavor? Add a little bit more Worcestershire. Taste testing is the best way to know if your sauce lacks something or if it’s right on point.
Make-Ahead and Storage Instructions
Feel free to make the sautéed veggies and sauce a day or two in advance. Then, all you have to do is pop it in a frying pan on the stove on low-medium heat while you fry your fish. That really cuts down on cooking time.
Refrigerate leftover escovitch in an airtight container in the fridge for 3-5 days or freezer for up to 3 months. Reheat it in the microwave or on the stovetop over medium. If it starts drying out before the fish is hot, add some water or broth as it heats up.
What Goes With Jamaican Escovitch Fish
Well, you already know that bammy is an excellent choice, but this dish also goes swimmingly with some steamed white rice or Caribbean rice and peas. Top it all off with a refreshing glass of sorrel drink, and you’ll have a meal fit for a king.
More Mouthwatering Jamaican Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in September 2014 and has been updated with additional tips, new photos, and a video.
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