Red Snapper with Escovitch
As seen on TV
Which Show?
Who made this dish?
Jhane's starter, a childhood favourite: fried red snapper with crispy scales and a pickled-vegetable escovitch (carrots, peppers, Scotch bonnet, vinegar), in an aguachile-style sauce of cucumber, agave and coriander.
Jhane: "This is how my mom would make Escovitch on a Saturday. The house would just smell of frying fish and vinegar." She used a Japanese technique of pouring very hot oil onto the scales so they crisp like chips (careful not to overcook the flesh), and built the green sauce with four Scotch bonnets.
Grace Dent: "I love that. With the red snapper leaving the scales and then crisping them up is really wonderful. And that sauce, it's brutally pulling no punches, but gorgeously judged. This is just a bit of you, just classic Jhane. Fabulous."
Anna Haugh: "I cannot express how much I delighted in that pickly, crunchy, tart escovitch. The flavour profile goes so well with the snapper and then with your spicy green sauce, it's just beautiful. I could lick this plate."
