Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 lb whole red snapper, cleaned and scaled
• Juice of 1 lime
• Salt and black pepper (a pinch, plus more to taste)
• 1/2 cup vegetable oil
• 1 garlic clove, peeled and crushed
• 1/2 tsp grated fresh ginger
• 2 sprigs thyme
• 1 bay leaf
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 onion, sliced
• 1 carrot, cut into thin strips
• 1 Tbsp sugar
• 1/2 tsp ground allspice
• 1 tsp Worcestershire sauce
• 1 Scotch bonnet pepper, left whole
• 3/4 cup malt vinegar
• 1/4 cup water

Method

1. Score the fish on both sides, rub with lime juice, salt and pepper, and leave for 15 minutes. Pat dry.
2. Heat the oil in a large skillet over medium-high heat. Fry the fish for 5 to 7 minutes per side, until crisp and cooked through. Transfer to a shallow serving dish.
3. Drain all but 2 tablespoons of oil from the pan. Add the garlic, ginger, thyme, bay leaf, bell peppers, onion and carrot and cook for 3 minutes.
4. Add the vinegar, water, sugar, allspice, Worcestershire sauce and the whole Scotch bonnet. Bring to a boil, then simmer for 3 to 4 minutes, until the onion is just tender but still has bite.
5. Season the pickling liquid with salt and pepper and pour it, with all the vegetables, over the fried fish.
6. Leave to marinate for at least 30 minutes, or refrigerate for several hours. Serve at room temperature or chilled.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).