Personal chef and caterer prepares a complete, vibrant Jamaican-style meal with her family
As a personal chef and caterer, Abyssinia Campbell (@chefabyssinia) knows how to make a meal that will feed a family. In this episode of ITK: Family Style, Abyssinia steps into the kitchen with her own family, working alongside her grandmother and dad to cook the Jamaican dish Escovitch fish with fried snapper.
“I think what makes a great dish is the love and care you put into it while making it, but also the ingredients that you are using,” Abyssinia says. “So I really pride myself in the work that I do, and I love working with fresh ingredients, fresh vegetables, fruits. The simple ingredients.”
Though Abyssinia says she has only been to Jamaica a few times, her family loves getting together, and food plays a big role. So she heads to the kitchen with her family to make a Jamaican-style dish.
How to make Escovitch fish
Ingredients
For the fish:
• 4 whole red snapper fish, scaled
• 4 lemons
• Vinegar
• Salt to taste
• Pepper to taste
• Paprika
• 4 cloves garlic, minced
• Oil for frying (canola oil or grapeseed oil)
For the vegetables:
• 1 onion, thinly sliced
• 2 carrots, julienned
• 2 red bell peppers, thinly sliced
• 6 pimientos (whole or sliced)
• Salt to taste
• Pepper to taste
• 1 cup white vinegar
Instructions
1. Clean the red snapper thoroughly by rinsing it with a mixture of lemon juice, vinegar and water. Pat dry with a paper towel and place on a parchment paper-lined tray.
2. In a small bowl, combine salt, pepper, paprika and minced garlic to make the fish seasoning. Rub this seasoning mixture all over the snappers, both inside and out. Allow the fish to marinate for at least 30 minutes. For best results, marinate the fish overnight by placing them in ziplock bags.
3. Heat oil in a frying pan over medium-high heat. You can use canola oil or grapeseed oil for frying. Ensure that the oil is hot before adding the fish.
4. Carefully place the marinated snapper into the hot oil and fry until golden brown on one side. Then, carefully flip the fish and fry the other side until evenly browned and cooked through. This should take about six to eight minutes per side, depending on the size of the fish.
5. Once cooked, remove the fish from the pan and place on a paper towel-lined plate to drain any excess oil.
6. In a separate pan, sauté the onions, carrots, red bell peppers and pimientos for a few minutes until they begin to soften.
7. Season the sautéed vegetables with salt and pepper according to your taste. Add white vinegar to the pan and mix well. Allow the vegetables to rest and marinate in the vinegar for about 10 minutes.
8. Serve the escovitch fish hot, topped with the escovitch vegetables. Accompany it with rice, peas and plantains for a complete meal.
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