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 Escoveitch fish is a Jamaican dish that is a very spicy in which fish is fried and dress with vinegar and hot peppers onion  slices and julienne strips. Jamaicans who come home on holidays are sure to take home some of it to store in their freezer to last for months.

Ingredients

• 6 .  lbs  fish (weighing aprox.1/2 lb each)
• 3   large onions
• 1   tbsp salt
• 3   Green peppers( green ,yellow ,red)
• 1 ½ cups cooking oil
• 2  tbsp svinegar
• ½  tsp sugar
• 1   tsp black pepper
• 1  tbsp powder season (fish or meat)
• 1/2 tsp pimento seed /1/4 cloves

Method

1.  Scale ,clean and dress  fish
2. Prepare onions and pepper by cutting in to ¼ in thick onion rings. Cut peppers  in slices remove the seed. Add cloves and sugar cover and set aside.
3. Mix salt , powdered seasoning  add black  pepper. Dry each fish and rub seasoning in and out.
4. Pour oil into frying pan and heat. When little under smoking put in   fish to fry.
5.  Fry until cook and have a nice golden brown colour. Remove from pan and arrange on a serving platter
6. . Throw off excessive oil from pan leaving one tbsp  in frying pan.
7. Put sliced onion rings, julliene  carrot strips, pepper slices cloves, pimento, sugar and a pinch  salt in frying pan , sauté for 1 minute, pour on vinegar . Remove pan from fire and pour its contents on the fish. Arrange onion , peppers and peppers so they act as garnish for the dish.
8. Serve with bread, dumpling, Bamy or roasted breadfruit.