Escovitch Fish

Ingredients

• 2 pcs Red Snapper
• 2 tsp Kosher Salt
• 1 tsp Black Pepper
• 240 ml White Vinegar
• 1 pcs Onion
• 1 pcs Carrot
• 1 pcs Chayote
• 1 pcs Scotch Bonnet Pepper
• 1 tsp Allspice Berries
• 6 pcs Fresh Thyme
• 3 pcs Garlic
• 1 tbsp Granulated Sugar
• 500 ml Vegetable Oil
• 1 pcs Lime

Method

1. Thinly slice {onion}, {carrot}, {chayote}, {scotch_bonnet_pepper}, {garlic}, and {lime}. Strip the leaves from {fresh_thyme} and keep everything separate so the pickle cooks evenly and stays bright.
2. Pat {red_snapper} very dry with paper towels so it fries crisp, then score the skin. Season inside the cuts and cavity with {kosher_salt} and {black_pepper}.
3. In a small saucepan over medium heat, combine {white_vinegar}, {granulated_sugar}, {allspice_berries}, and a pinch of {kosher_salt}. Bring to a simmer, then add the prepared {onion}, {carrot}, {chayote}, {scotch_bonnet_pepper}, {garlic}, and {fresh_thyme}. Simmer until the vegetables soften slightly but keep their bite and the liquid smells sharp and spiced.
4. Heat {vegetable_oil} in a large deep skillet over medium-high heat until shimmering. Fry {red_snapper} without crowding, turning carefully, until deep golden, crisp at the fins, and the thickest part reaches a safe temperature. Season lightly with more {kosher_salt} as it comes out so the crust stays lively.
5. Set the hot {red_snapper} on a platter and spoon the boiling escovitch with the vegetables and liquid over the top right away so the crust drinks in the sharp spice without going soggy. Finish with {lime} and a few {fresh_thyme} leaves.