Escovitch Fish with Pickled Peppers
A single portion of Jamaican cooking, ready in 34 minutes. About 680 kcal and 32 g protein. It brings some heat.
Per portion
Calories from protein 18%, carbs 57%, fat 25%. Estimated from the ingredients.
Roughly £3.30 a portion.
Method
- 1
Season the fish and dust lightly in flour.
- 2
Fry in 1 tbsp of the oil for 3–4 minutes each side until golden and cooked through, then set aside.
- 3
In the same pan, soften the onion, carrot and peppers for 8 minutes until soft, adding the allspice, chilli flakes and thyme for the last minute.
- 4
Add the vinegar and a splash of water, and simmer for 3–4 minutes.
- 5
Spoon the pickled vegetables and their liquid over the fish. Wipe out the pan, heat the remaining oil and fry the plantain slices for 2–3 minutes each side until caramelised.
- 6
Serve the fish and pickled vegetables with the plantain.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/escovitch-fish-with-pickled-peppers/
