Step 2

Heat the oil in a large skillet over medium heat. Add the fish and cook each side for 5–7 minutes until cooked through and crispy. Remove the fish and set aside. Drain off all but 2–3 tbsp of oil.

Step 3

Add the bay leaf, garlic and ginger to the pan. Stir-fry for about 1 minute, making sure the garlic does not burn.

Step 4

Add the onion, bell peppers, thyme, Scotch bonnet, sugar and allspice. Stir continuously for 2–3 minutes.

Step 5

Add the Worcestershire sauce and vinegar, mix and adjust salt and pepper. Simmer for 2 more minutes.

Step 6

Discard the bay leaf and thyme sprig. Spoon the escovitch sauce over the fish and serve.