Escovitch-style fish with quick pickled vegetables and rice
A lighter pan-cooked interpretation of escovitch fish, topped with tangy carrots, peppers and onion. Hot pepper is optional.
Best for home cooks who enjoy Caribbean-inspired dinners.
- Pescatarian
Quick tips
Short on time? Do these first — small moves, big flavour.- Adjust Scotch bonnet or other hot pepper to your taste; start with a small amount.
- Ready in
- 30 min
- Hands-on
- 10 min
- Cook
- 20 min
- Ingredients
- 10
- Serves
- 4
Ingredients
- 0.25 tsp Ground allspice
- 0.25 Scotch bonnet pepper, optional
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 250g Long-grain rice
- 200g Carrots
- 1 Onion
- 1 Bell pepper
- 600g White fish fillets
- 80ml White wine vinegar
Method
- 01Start the rice cooking according to its packet instructions. Thinly slice onion and bell pepper; cut carrots into fine matchsticks.
- 02Put vinegar, 80 ml water, allspice, half the salt and optional finely chopped hot pepper in a small pan. Bring to a simmer, add the sliced vegetables and cook for 5 minutes. Take off the heat.
- 03Pat the fish dry and season with the remaining salt. Heat oil in a non-stick pan and cook fillets for about 3–5 minutes per side, depending on thickness, until the centre reaches 63°C.
- 04Serve fish with the rice and spoon the warm pickled vegetables and a little of their liquid over the top.
Equipment
- Hob