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.
Carol says
I love the escovitch recipe so much, I will trying it again later today..
ImmaculateBites says
Thanks so much!
Lisa Berry says
I love this recipe so much that I made it twice in one week it was so good
ImmaculateBites says
Yay! Glad to hear it is a hit .Thanks for the feedback.
Gale Rivers says
This recipe was awesome I tried it and the family loved it.
ImmaculateBites says
Great! Thanks.
TERESA DAMES CRAWFORD says
This is an amazing dish! So easy to prepare. I used what I had and back off some of the heat and it was truly amazing!
I will definitely prepare this again!
ImmaculateBites says
Thanks for the feedback.
Karen says
When I fried the fish it stuck to the bottom of the pan. How do I avoid this and what type of pan do I use? Thanks
ImmaculateBites says
Sorry to hear about that ! It is best to use a non stick pan to fry . Deep frying the fish would make it less sticky.
Charlene J. says
Hi Karen, I find that waiting until the pan and oil is very hot before adding the fish helps. And of course, having a non-stick pan helps. I personally use a dutch pot and it is not non-stick.
Jameka Fruster says
Hello…I wanna do this with whiting fish do I flour then pan fry it ? Making it for a Cookout
ImmaculateBites says
Hi Jameka! Yes, you can use Whiting fish for this recipe and you do not need to coat it with flour. Happy cooking !
Isis Graham says
I’m American and my husband is Jamaican and I want to surprise him and cook this fish, but where do I go to buy it or will I have to go to Jamaica to get it which I’ve never been.
ImmaculateBites says
Any white fish will work just fine. Let me know how it turns out for you. Happy cooking!
DSJ says
You can find red snapper at most supermarkets. Grouper would probably be a good whitefish alternative.
Juanita Jackson says
I killed this recipe . The veggies? OMG so good ABC’s perfect crisp. I’ll do this with jumbo shrimp next time. My new go to for gatherings. Thanks for my new popular dish. Love and Light
Akilah L. says
I did this with a big red snapper this evening and it was delicious!
Gloria Adams says
When do the carrots get added? Do they get sautéed together with the peppers and onions?
ImmaculateBites says
Hello Gloria. Yes, you add them with the peppers and onions. Thanks for stopping by.
Sandra says
I made this for the first time last Easter. I’m making it again tomorrow as part of my Easter dinner. We loved it!!! The bammy sauce is amazing!!! Thank you for sharing!!
imma africanbites says
You’re welcome. Glad it all turned out well for you. Happy Easter!
Juliet Francis says
When dies the Worcestershire sauce get added?
ImmaculateBites says
Together with the all spice . Recipe has been updated.
Denise says
Where can I find Jamaican allspice?
ImmaculateBites says
Allspice is available is some supermarkets in the spice aisle. Or check any Caribbean or International Markets.
Sha says
Would it change the taste much if I did the recipe without the allspice?
ImmaculateBites says
Not at all.
Charles Kilgore says
I have recently made some Jamaican Hot Pickle, I was wondering if it would be good on fried fish with Bammy.
Sofia H says
I want to try this, but I do not want to eat fried foods. Can the fish be baked instead? Or cooked in the air fryer.
ImmaculateBites says
Yes it sure can.
Michael Walker says
I made esoovitc fish with Bammy for my Jamaican mother. The reason I didn’t like how hers was coming out. When I used your recipe, she gave it a 20 out of 10. Lol. My nephew who is a food critic. Finally gave me a 9 out of 10 after giving me so many 8 for my jerk chicken (most people give it a 10) but the reason he gave it a 9 was because I made it very spicy. I love your recipe. I’ve already mastered Oxtail, my mom says, My brown strew chicken is perfect. Now I have esoovitc fish down. Not bad for I guy born I the UK to Jamaican parents.,
imma africanbites says
Wow, so happy to know how your cooking skill has grown. Glad to be a part of your journey. I’m humbled and thank you for taking the time to let me know. Cheers to good food!
Shantell Mitchell says
Wow, this is delicious.
Michelle D'Amico says
Just the sauce alone is excellent! I put it on pork as well. Very good recipe. My family and friends love it. Thanks for sharing!
imma africanbites says
Thank you for taking the time to let me know, Michelle!