Jamaican Style Escovitch Salmon
with Caramelised Veg and Spiced Sweet Potatoes
Escovitch fish is a popular dish in Jamaica, influenced by Spain. Traditionally, it's made with whole red snapper that's topped with onions, bell peppers, scotch bonnet and vinegar. In our version, we slowly caramelise the onion and pepper before adding hot sauce, Worcester sauce and red pepper chilli jelly to create a balanced spicy, sweet and slightly pickled sauce. The basa is also baked in Caribbean jerk to add a punch of flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
2 unit(s)
Salmon Fillets
(Contains Fish)
1 sachet(s)
Mixed Herbs
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
25 grams
Red Pepper Chilli Jelly
30 grams
Hot Sauce
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the Caribbean style jerk, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and sliced pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
In the meantime, trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
Pat the salmon dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined, large baking tray.
Sprinkle over the remaining Caribbean style jerk and drizzle over a little olive oil. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw fish.
About 10 mins before the sweet potato is ready, bake the fish on the top shelf until cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Once the veg has softened and caramelised, add the garlic and mixed herbs to the pan. Stir-fry for 1 min.
Next, stir in the Worcester sauce, red pepper chilli jelly, hot sauce and water for the sauce (see pantry for amount). Simmer until slightly thickened and glossy, 1-2 mins.
Season with salt and pepper, then remove from the heat.
Once ready, transfer the fish to your serving plates.
Spoon over the veg and sauce from the pan (reheat first if needed), then sprinkle over the spring onion.
Serve the roasted sweet potatoes alongside.
Enjoy!
