Jamaican Style Fish Run Down Food

JAMAICAN STYLE ESCOVITCH OF FISH WITH PICKLED VEGETABLES

Steps:

• In a medium nonreactive saucepan, combine the vinegar, sugar, 1 tablespoon plus 2 teaspoons of the salt, pickling spice, bell peppers, onion, garlic, and Scotch bonnet and bring to a boil. Reduce heat to a simmer and skim any foam that rises to the top. Simmer vegetables for 2 minutes; remove from heat and set aside until warm before serving. (Pickled vegetables may be made up to 3 days in advance and refrigerated in a nonreactive container until ready to serve. May be served warm or cold.)
• When you are ready to cook the fish, place the fillets on a nonreactive plate or platter and squeeze the lime juice over the fillets. Let sit for several minutes then pat fillets dry. Season well on both sides with salt and freshly ground white pepper. In a shallow bowl, combine the flour, Essence, remaining 2 teaspoons of salt, garlic powder, onion powder, oregano, and white pepper and stir to combine. Dredge the fillets in the seasoned flour mixture and shake to release any excess.
• Heat the oil in a large saute pan and, when hot, add the fish and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. (This will vary depending on the thickness of the fillets you are using.) Transfer fillets to a platter and spoon some of the pickled vegetables with pickling liquid over the fish. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

JAMAICAN SALTFISH RUNDOWN (RUNDUNG)

Steps:

• First, wash away all the excess salt from the saltfish and soak it in cold water overnight. If you are using boneless, skinless fish, you only need to soak for 2 to 3 hours. Change the water several times.
• Pour away the water from the saltfish and place it in a saucepan with fresh water and boil for 15 to 20 minutes. Boneless saltfish won't need this much time.
• Pour away the boiled water and wash the saltfish in cold water to cool it. Remove the saltfish skin/fish scale and debone. Flack the saltfish and put it aside.
• In a saucepan on high heat, put the coconut milk to cook for 20 to 25 minutes, until you can see the coconut oil separating from the custard.
• Stir in all the other ingredients to the coconut milk.
• Cook for another 10 minutes until the bell pepper softens. Stir consistently to prevent burning.

JAMAICAN-STYLE FISH RUN DOWN

Steps:

• In a large bowl, gently toss the fish, lime juice, and 1 teaspoon salt, and refrigerate.
• In a Dutch oven over medium-high heat, heat the oil until shimmering. Add the onion, bell and cubanelle peppers, bay leaves, thyme, and ½ teaspoon salt, and cook, stirring, until the vegetables have softened, about 5 minutes. Add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the coconut milk, bring to a strong simmer, and cook for 5 minutes. Add the tomatoes, return to a strong simmer, adjust heat to medium-low, and simmer, stirring occasionally, to reduce, about 15 minutes.
• Add the fish along with its lime juice to the pot, submerging and arranging it in a single layer as nearly as possible. Cook, partially covered, until the fish is opaque and firm when gently squeezed, 10 to 14 minutes. Remove the bay leaves, add most of the scallions, and stir gently, trying not to break up the fish too much. Taste and adjust the seasoning with salt, if necessary, and black pepper to taste.
• Serve at once in shallow soup plates, sprinkling with remaining scallions and garnishing with lime wedges.

RUNDOWN (JAMAICAN CODFISH CURRY)

Steps:

• Lightly salt both sides of the fish. Put in the fridge for about an hour; no less than 30 minutes and no more than 24 hours.
• Put oil in a deep skillet over med-high heat for one minute. Add garlic, onion, chile and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in coconut milk and tomato; bring to a boil. Cook, stirring occasionally, until the mixture reduces by half.
• Rinse the fish; add it to the pot. Adjust heat so that mixture bubbles steadily but not violently. Fish should be done in about 10 minutes. If you put a thin-bladed knife through it, it should meet little resistance. Add lime juice.

JAMAICAN GRILLED FISH

Steps:

• Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
• Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.