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Escovitch fish and rice

Escovitch fish is a Jamaican dish made of fried fish fillets topped with vegetables pickled in vinegar and chili, served with rice. For 4 people, it takes 45 minutes, it's an easy recipe, at about €4.30 per person. The key to success is the contrast between the crispy fish and the tangy, crunchy vegetables.

Tonight, Jamaican sunshine on your plate, with crispy fried fish topped with vinegar and chili pickled vegetables, and rice.

Escovitch fish and rice
Total time
45 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Escovitch fish plays on two very different textures. The fish, simply coated in flour, comes out of the pan golden and crispy. On top, the vegetables pickled hot in vinegar, thyme, and allspice keep their crunch and bring a touch of heat that wakes up the whole dish. The white rice stays in the background, soaking up just enough of the pickling liquid.

This is a dish to make when you have a bit of time on your hands, a Sunday evening or a change from your usual weeknight fish. The mix of pickled carrots, bell pepper, and onion appeals to anyone who likes bold flavors, and the freshness of the dish makes it perfect in summer or early fall, when you still want crunchy vegetables and nothing too heavy.

The ingredients

4 people

Fish counter

  • Sea bream or sea bass fillets 700 g

Pantry

  • Flouroften in the pantry 4 tbsp
  • Sunflower oiloften in the pantry 10 cl
  • White vinegaroften in the pantry 10 cl
  • Riceoften in the pantry 300 g
  • Allspiceoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Carrots 2
  • Yellow bell pepper 1
  • Fresh chili 1
  • Thyme 4 sprigs

Allergens Fish, Gluten

The step by step recipe

  1. Thinly slice the onion, cut the carrot into sticks, the bell pepper into strips, and the chili, then heat them with the vinegar, thyme, allspice, and a bit of water. 8 min

    Keep the vegetables a bit crunchy, they should still have some bite.

  2. Season the fillets with salt and pepper, then coat them in flour.

    Pat the fish dry first, so the flour doesn't form a paste.

  3. Fry the fillets in hot oil until golden on both sides. 8 min

    Don't move them until the underside is crispy.

  4. Cook the rice in salted water, then drain it. 11 min

    Long grain rice stays better separated.

  5. Top the warm fish with the pickled vegetables and serve with the rice.

    This dish tastes even better after resting ten minutes.

Our tips to get it right

  • Pick firm fillets like sea bream or sea bass, they hold up better during frying and won't fall apart under the vegetables.
  • Pour the vegetable pickle over the fish right before serving, not too far ahead, so the bottom stays crispy.
  • Cut the chili to your taste, remove the seeds if you want a milder version without losing the flavor.

The variations

  • Swap the sea bream or sea bass for cod or hake, the result is just as good with any firm white fish.
  • For a fish free version, make the same vegetable pickle and spoon it over pan fried eggplant slices or firm tofu.
  • For kids, leave the chili out of the pickle and serve the breaded fish with just the mild vegetables and rice.

What to serve it with

  • Fried plantain
  • Lime wedges
  • Ginger iced tea

Storage

The fish and vegetables keep for 2 days in the fridge in a sealed container, ideally separately to keep the fish crispy. This dish doesn't freeze well because of the fried fish and pickled vegetables. Reheat the fish in a pan or oven rather than the microwave so it doesn't turn soggy.

Questions about this dish

Can I make the vegetable pickle ahead of time?

Yes, you can make it a few hours ahead and warm it slightly before serving. It actually tastes even better after resting a bit.

What fish can I use instead of sea bream or sea bass?

A firm white fish like cod, hake, or haddock works well. Avoid very thin fillets, they tend to fall apart while frying.

How do I keep the fish crispy under the vegetables?

Pour the pickle over the fish while it's still warm, right before serving, not too far in advance. The vinegar softens the coating if it sits too long.

Is allspice essential to this recipe?

It gives the dish its signature Jamaican flavor, but you can replace it with a small pinch of cinnamon, clove, and nutmeg mixed together.

How long does it take to make an escovitch fish with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an escovitch fish with rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an escovitch fish with rice cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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