Escabeche

Escabeche

Escovitch

By
From
Encyclopedia of Food and Cookery
Serves
8

This dish is a form of pickled fish; the sauce preserves the fish with or without refrigeration for 2 days. It is served throughout the West Indies, but in Jamaica it is called escovitch.

Escabeche

Ingredients

Quantity Ingredient
1kg fish fillets
plain flour, for coating
1 quantity * basic fritter batter [rid:8638]
olive oil, for deep-frying

Sauce

Quantity Ingredient
250ml dry white wine
250ml white wine vinegar
250ml olive oil
1 teaspoon salt
6 black peppercorns

Pickles

Quantity Ingredient
300g mixed vegetables such as carrots, turnips, onions and green beans, finely sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
2 cloves garlic, sliced
1 chilli, seeded and finely chopped, (optional)
250ml white vinegar
1 tablespoon sugar

Method

  1. Cut fish into bite-size strips or cubes. Roll in flour, dip into batter and fry in oil until golden-brown. Drain on paper towels and cool. Mix together ingredients for sauce and set aside.
  2. Cover pickle vegetables with vinegar, add sugar and boil for 3 minutes. Cool. Place fish in an earthenware bowl, cover with sauce and pickles and marinate for 24 hours. Drain before serving with a salad.
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