Try out this Escoveitched Fish Canape recipe by chef Theo Smith, the owner and catering executive of Great House Caterers Ltd. 4-6 Servings
1 1/2 lbs Basa Fish Fillet, cubed
1 stalk of escallion, minced
2 cloves garlic, minced
1 sprig, thyme, stripped
Flour (as required)
1 pack, Water Crackers (125g Package)
3/4-1 cup, vinegar
1 onion, julienne
1 carrot, julienne
1 sweet pepper, julienne
1-2 Scotch Bonnet Pepper, minced
6 grains pimento, crushed
1 tsp brown sugar
Salt & black pepper (as required)
Vegetable Oil (as required)
Place cubes of fish in a bowl, with minced onion, escallion, thyme leaves, salt & black pepper, then mix and allow to marinate.
In a small sauce pot, allow vinegar & sugar to boil, then add carrot, sweet pepper, onion, pimento & scotch bonnet pepper, then remove from heat.
Lightly flour cubes of fish and fry until golden brown, then set aside.
Remove majority of the liquid from the escoveitched dressing.
Once ready to serve, top each water cracker with a cube of fish, then neatly top with escoveitched dressing and serve immediately.
You can quickly dip each fish cube into the escoveitched liquid, then allow to drain before adding to the water cracker.