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1
For the vinaigrette: Set a medium skillet over medium heat.
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2
Add the vegetable oil and swirl to coat.
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3
Add the garlic, bay leaf, ginger and Scotch bonnet and cook until aromatic, about 2 minutes.
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4
Add the vinegar and bring to a boil; then add the pineapple juice, sugar and soy sauce.
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5
Taste and adjust the seasoning.
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6
For the escovitch salad: Pour the warm vinaigrette over the carrots, scallions, Fresno chiles and red onions and let the vegetables marinate while frying the fish.
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7
For the fried fish: Fill a wide, straight-sided pan or Dutch oven with about 2 inches of oil and heat the oil to 400 degrees F.
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8
Add the coriander, cumin and allspice to a dry skillet and toast over medium heat until fragrant, 2 to 3 minutes.
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9
Mix the cornstarch with the toasted spices.
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10
Sprinkle the fish with salt and lightly coat each fillet in the seasoned cornstarch.
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11
Slide the fish into the oil and fry until golden brown, 4 to 5 minutes.
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12
Transfer the fish to a paper-towel-lined baking sheet and season with salt.
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13
Toss the marinated salad with the cilantro leaves.
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14
I love to serve this dish family-style, so I pour a generous amount of the salad and dressing onto the bottom of a platter, then I lay down the crispy fish and pile the remaining salad on top.
