Escovitch Fish

In a large skillet, heat 1/2 cup vegetable oil over medium heat until it shimmers. Carefully add the seasoned fish and cook each side for about 5–7 minutes, until it's cooked through and crispy, with a deep golden crust. Remove the fish and set it aside. Drain most of the oil from the skillet, leaving about 2–3 tablespoons behind.

To the hot oil remaining in the skillet, add the bay leaf, crushed garlic, and ginger. Stir-fry for about 1 minute, watching carefully to ensure the garlic doesn't burn. Next, add the sliced onion, bell peppers, thyme, scotch bonnet, sugar, and allspice. Continue stirring for about 2–3 minutes, until the vegetables start to soften slightly. Pour in the malt vinegar, stir everything together, and season with a pinch of pepper, adjusting to your taste. Let the sauce simmer for about 2 more minutes, allowing the flavors to meld.

Before serving, discard the bay leaf and thyme sprigs from the sauce. Spoon the warm sauce generously over the fried fish. This dish is traditionally served with bammy, and you can make the sauce up to 2 days in advance.