Jamaican Escovitch Fish with Pickled Pepper Vegetables
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Ingredients
- 600 g tilapia fillets
- 2 tbsp plain flour
- 2 carrots
- 1 red pepper, sliced
- 1 red onion, sliced
- 1 scotch bonnet chilli
- 100 ml white wine vinegar
- 4 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 329 kcal
- Protein
- 31.8 g
- Carbohydrate
- 11.5 g
- of which sugars
- 6.5 g
- Fat
- 16.4 g
- of which saturates
- 2.6 g
- Fibre
- 2.8 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dust the tilapia fillets with the plain flour and a little salt, then fry in the sunflower oil over a medium-high heat for 3-4 minutes on each side until golden and cooked through. Set aside on a plate.
- 2
In the same pan, fry the julienned carrots, sliced red pepper, red onion and the thinly sliced scotch bonnet chilli for 3-4 minutes until just softened.
- 3
Pour in the white wine vinegar and 50ml water, bring to a simmer and cook for 2 minutes.
- 4
Spoon the hot pickled vegetables and their liquid over the fried fish.
- 5
Leave to sit for at least 15 minutes so the fish soaks up the pickle before serving.
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