Escovitch Fish (Pan-Fried Fish with Vinegar Pickled Vegetables)

• 3 pieces Red snapper, whole, cleaned
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 piece Lime
• 60 g Plain flour
• 120 ml Sunflower oil
• 1 large Yellow onion
• 2 medium Carrot
• 1 large Red pepper
• 1 piece Habanero pepper
• 8 pieces Allspice berries
• 180 ml White wine vinegar

1. Pat the red snapper dry, then season all over with the fine sea salt and black pepper. Squeeze over the lime and rub it in, including inside the cavity. Leave for 10 minutes while you prepare the vegetables.
2. Thinly slice the yellow onion, cut the carrot into fine matchsticks, and slice the red pepper into thin strips. Halve the habanero pepper; for less heat, scrape out the seeds and membrane. Lightly crush the allspice berries with the side of a knife.
3. Put the plain flour in a mixing bowl and lightly coat the fish on both sides, shaking off any excess. Heat the sunflower oil in a large frying pan over medium-high heat until shimmering. Fry the fish for 5 to 7 minutes per side, until deeply golden and the flesh flakes easily; work in batches if needed.
4. Transfer the fish to a serving dish. Carefully pour off all but about 2 tbsp of oil from the pan, keeping any browned bits. Reduce the heat to medium.
5. Add the onion, carrot and red pepper to the pan and cook for 3 to 4 minutes, stirring, until just starting to soften but still crisp. Add the habanero pepper and allspice berries and cook for 1 minute until fragrant. Pour in the white wine vinegar and simmer for 2 to 3 minutes, scraping up the pan, until the vegetables are glossy and the vinegar bite softens slightly.
6. Spoon the hot escovitch pickle and its vinegar over the fish, making sure the vegetables cover the top. Leave to soak for at least 10 minutes before serving warm or at room temperature. Taste the pickle and add a pinch more fine sea salt or black pepper if needed.

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