Jamaican Escovitch Fish with Bammy – This classic Jamaican dish 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.
What Do You Use for Jamaican Fish Escovitch?
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.
Recipe Ingredients
- Fish – I like to get a whole red snapper for this recipe, but again, any white fish that’s been cleaned and scaled will do.
- Oil – You’ll need a neutral-flavored oil with a high smoke point.
- Vegetables – Sliced onion, carrot, and red and yellow bell pepper make for a fresh and vibrant veggie combo.
- Seasonings – Minced garlic, lemon (or lime), bay leaf, ginger, thyme, ground allspice (or allspice berries), white pepper, sugar, Worcestershire sauce, and malt vinegar add tremendous flavor here. A scotch bonnet pepper brings the heat. 🧨
How to Make Jamaican Escovitch Fish
Prep the Fish
- Prep Fish – Rinse the fish and rub it down with a lemon or lime—season with salt, pepper, and preferred seasoning. I used Creole seasoning. (Photo 1)
- Cook – Heat oil on medium in a large skillet. As soon as it’s hot, add the fish and cook for 5-7 minutes on each side until cooked through and crispy. Remove the fish. Set it aside or place it in the oven so it stays warm until the sauce is ready. Drain the oil, leaving 2-3 tablespoons behind for the vegetables. (Photo 2)
Saute the Vegetables
- Season – Add the bay leaf, garlic, and ginger. Stir-fry for about a minute, making sure the garlic doesn’t burn.
- Veggies – Add the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice. Continue stirring for 2-3 minutes. (Photo 3)
- Make the Sauce – Add the vinegar, mix, and adjust seasonings to your preference. Let it simmer for about 2 more minutes. (Photo 4)
- Serve – Discard the bay leaf and thyme before serving the sauce over the fish with a side of bammy.
Recipe Variations
- Healthier option. Use less oil to fry the fish and finish cooking it in the oven. Or grill it. Honestly, you probably won’t notice it isn’t fried because the sauce makes this dish.
- Adjust the heat. If you prefer less spicy, leave out the scotch bonnet. But if you are a heat seeker like me, slice it up and let it penetrate the dish. ❤️🔥
- Customize the veggies. 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!
Tips and Tricks
- Cover the fried fish with foil to keep it nice and toasty while you saute your veggies and make the sauce.
- Don’t add your fish to the frying pan until the oil is hot. Otherwise, it will take longer to cook and might be notably greasy when assembling the dish.
- 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 Instructions
Feel free to make the sauteed 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.
Serving and Storage Instructions
Serve Jamaican escovitch fish piping hot with a side of bammy.
Refrigerate leftover escovitch in an airtight container in the fridge for 3-5 days or freezer for 2-3 months. Reheat it in the microwave or 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 steamy 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
- One-Pot Jerk Chicken and Rice
- Ackee and Saltfish
- Fried Dumplings
- Brown Stew Chicken
- Salt Fish and Bake
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
Jamaican Escovitch Fish
Ingredients
- 2 pounds (900g) whole red snappers, cleaned and scaled (about 2-3 fish—almost any white fish will work)
- salt and pepper to taste (or seasoning of choice)
- 1 lime or lemon
- ½ cup (120ml) vegetable oil (more as needed)
- 1 bay leaf
- 1 teaspoon minced garlic (about 2 cloves)
- ½ teaspoon ginger
- 1 medium yellow onion, thinly sliced
- 1 medium carrot, julienned
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 2 sprigs thyme
- 1 Scotch bonnet pepper, pierced (or replace with ½ teaspoon cayenne pepper)
- ½ teaspoon (1g) Jamaican allspice
- 1 tablespoon (12g) sugar
- 1 teaspoon (5ml) Worcestershire sauce
- ¾ cup (180ml) malt vinegar (can sub red wine vinegar)
- freshly ground white pepper
Instructions
- Rinse the fish and rub it down with a lemon or lime—season with salt, pepper, and preferred seasoning. I used Creole seasoning.
- Heat oil on medium in a large skillet. As soon as it's hot, add the fish and cook for 5-7 minutes on each side until cooked through and crispy.
- Remove the fish. Set it aside or place it in the oven so it stays warm until the sauce is ready. Drain the oil, leaving 2-3 tablespoons behind for the vegetables.
- Add the bay leaf, garlic, and ginger. Stir-fry for about a minute, making sure the garlic doesn't burn.
- Add the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice. Continue stirring for 2-3 minutes.
- Add the vinegar, mix, and adjust seasonings to your preference. Let it simmer for about 2 more minutes.
- Discard the bay leaf and thyme before serving the sauce over the fish with a side of bammy.
Tips & Notes:
- Cover the fried fish with foil to keep it nice and toasty while you saute your veggies and make the sauce.
- Don’t add your fish to the frying pan until the oil is hot. Otherwise, it will take longer to cook and might be notably greasy when assembling the dish.
- 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.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Tal Birthwright says
I haven’t had Rscovitch fish in about 30 years when my mom made it. Now all my friends are eager to try it. It was very delicious thank you.
ImmaculateBites says
Awesome, So happy to hear it was a hit . Thanks for feedback Tal!
Vetes says
Hi Immaculate Bites
Amazing. I’ve been planning to try the escovitch fish since i heard about it nearly 20 years ago. And now I have. I didnt have all the ingredients and improvised. I was surprised that it still had such a great mixture of flavours. Thanks for sharing.
ImmaculateBites says
Hi Girl! So happy you decided to give it a try. Thanks for taking time out to provide feedback.
Darryl says
Excellent recipe, but from living and cooking in Jamaica, this recipe will become Jamaican when the allspice berries are added to the escovich sauce. A week or so to pickle with the allspice will be perfect.
Shay says
This recipe was great. I cooked it for my family today and it came out really good.
Thanks for sharing your recipe!
ImmaculateBites says
Awesome! Thanks for the feedback!!!
Sharon says
I am Jamaican and tried this receipe. It is the best I ever had and I am a foodie. Will not make it any other way. My family esvotich fish will be judged by this. Thanks for sharing.
ImmaculateBites says
Aww, thank you so much!!! So kind of you to take the time to let me know.
Michelle says
Hi, I’m new to your page. You seem very professional and keen to try your recipe for my east fish. I’ll post agin with how it turns out.
Ps am I meant to season the fish before frying?
Thank you
Michelle
imma africanbites says
Hi. Yes, you need to season fish before frying. Please see step #1.
Bora says
Wanted to give it 5 stars but for some reason it wouldn’t let me. Anyway made this for dinner tonight and it was fantastic! Better than anything at the restaurant. Will definitely add it to the rotation.
ImmaculateBites says
Awesome!! Thank so much for taking the time to share your thoughts with us.
Ellen McKenzie says
Lawd have His Mercy!! THIS is some WONDERFUL fish. My Bajan Grandmother used to make this!! SOOOOOOO DELICIOUS!!! Ellen
ImmaculateBites says
Yes they are!
Anthony says
Your recipes and presentation are amazing
Cook dinner for 9 and people where very happy with the meal.
Thank you will come back and try more recipes.
ImmaculateBites says
Yes!! So happy to hear this.Thank you so much!!!
Kathy says
Thank you so much for this recipe! I had it while vacationing in Ocho Rios last year! It was so good and I haven’t been able to stop thinking about it since! I couldn’t remember the name of it, so I couldn’t figure out how to make it! I came across your site and am thrilled I will be able to make it myself in between my yearly trips to Jamaica! 🙂
ImmaculateBites says
AWESOME! Glad you are here. And do let me know how it works out for you.
Stella King says
I had this in Jamaica and thanks now I can make it for myself
ImmaculateBites says
You sure can. Happy Cooking!!!
Marion says
I was brought up in Jamaica, and then lived in Peru. The two styles are different. In Jamaica the fish was cut into large pieces, crispy fried, put into a large glass jar, covered with your sauce and kept on the counter. This was a way of preservation on long sea trips
In Peru almost the same without allspice, served with corn, a boiled egg and sweet potato.
ImmaculateBites says
Thanks for sharing !!
Quinn says
I made it the other night and loved it! Best way to use trout. Thanks. Ate the whole thing.
ImmaculateBites says
Glad you enjoyed it Quinn.And thanks for taking the time to share
Royce says
This is exactly just like Filipino Escabeche!! Now I’m craving for it! I was trying to find Jamaican recipes and found your website! Your recipes look awesome 🙂
ImmaculateBites says
Thank you Royce. So glad you are here.
Laura says
i will do this with finely sliced chicken breast meat, as my husband refuses to enjoy fish.
ImmaculateBites says
Hi Laura, I know how it goes with our husbands- they are somewhat picky. Do Let me know how it works for you.Thanks
Nagi@RecipeTin Eats says
I know just by reading the recipe this will be delicious! Because there’s actually a similar Japanese fish dish – without the vegetables but it is prepare the same with a vinegar sauce. It’s quite a unique flavour combo, I can’t think of a Western dish that has it, but it really works! I like this dish because you have the vegetables in it so it’s a more complete meal, the Japanese one is just fish, so then I have to prepare rice and vegetables on the side. I also like that I can sub the vegetables with whatever I have on hand! Thanks for sharing this!
Mira says
What a wonderful way to cook red snapper! I’ve tried various recipes for this fish before, but they weren’t good enough. I like all the spices you use and these vegetables definitely bring extra flavor!
Nicola says
Made it with red snapper and it was fabulous. Served it with rice and my family of four loved it. Thanks
ImmaculateBites says
Awesome! Thanks for the feedback!