Ingredients

• 2 pounds red snapper (whole or fillets)
• 1/2 cup vegetable oil
• 1 clove garlic, peeled and crushed
• 1/2 teaspoon fresh ginger, grated
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 onion, sliced
• 1 carrot, cut into thin sticks
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground allspice
• 1 teaspoon Worcestershire sauce
• 1 scotch bonnet pepper, sliced
• 1 lime
• 3/4 cup malt vinegar
• to taste salt and pepper

Equipment

• Large skillet
• Fish spatula
• Sharp knife
• Cutting board

Instructions

1. Rinse the fish and pat it dry, then rub it all over with the juice of the lime and season with salt and pepper (a little Creole seasoning is great too). Drying the fish well is what helps it crisp instead of steam.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers. Add the fish and fry each side 5 to 7 minutes, until the skin is golden and crisp and the flesh flakes easily, so you get crunch on the outside and juicy fish inside.
3. Transfer the fish to a plate and pour off most of the oil, leaving about 2 to 3 tablespoons in the pan to build the sauce.
4. Add the bay leaf, garlic, and ginger and stir-fry about 1 minute, just until fragrant, watching closely so the garlic does not burn and turn bitter.
5. Add the onion, bell peppers, carrot, thyme, scotch bonnet, sugar, and allspice. Stir for 2 to 3 minutes so the vegetables soften slightly but stay crisp-tender and colorful.
6. Pour in the malt vinegar and Worcestershire sauce, then taste and adjust the salt and pepper. Let it simmer 2 minutes so the flavors marry into a bright, tangy pickle.
7. Discard the bay leaf and thyme sprigs, spoon the hot sauce and vegetables over the fish, and serve right away with bammy, rice, or festival.