A MEAL YOU CAN MAKE
Escovitch-style fish
Golden fish under a sharp, gently spicy carrot and pepper topping.
About 39 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Cod fillets, boneless
- 150g Carrots, thin matchsticks
- 120g Onion, thinly sliced
- 100g Red pepper, thin strips
- 80ml White wine vinegar
- 80ml Water
- 10g Sugar
- 0.5 tsp Ground allspice
- 0.25 whole Scotch bonnet chilli, finely chopped
- 25ml Rapeseed oil
- 20g Plain flour
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: Fish, wheat/gluten and possible sulphites in vinegar. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~580 kcal · 35g protein · 77g carbohydrate · 16g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare vegetables and chilli before handling fish; wash hands after chilli and avoid touching eyes. Check fish for bones, pat dry and lightly coat in flour. Keep fish utensils separate.
Heat the rice
Heat ready-cooked rice in the pan following its packet instructions. Stir until steaming hot throughout and transfer to a covered serving bowl.
Cook the fish
Warm oil over medium heat. Lay fish in one layer and cook, turning carefully once, until golden and cooked through. Extend for thicker fillets. Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.
Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.
Make the vinegar topping
Transfer fish to warm plates. Carefully add vegetables, vinegar, water, sugar, allspice and chilli to the pan. Bring to a simmer and stir until vegetables soften slightly but retain bite.
Check and serve
Spoon hot vinegar vegetables over the fish and serve with rice. This topping is for immediate eating, not a shelf-stable pickle. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 22 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Jamaican-inspired · shallow-fried fillet adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.