Steps
- Pat 900g of cleaned whole red snapper dry and score both sides. Rub all over with half of 2 teaspoons of salt and ¾ teaspoon of black pepper.
- Heat ¼ cup of vegetable oil in a large skillet over high heat until shimmering. Add 3 halved garlic cloves, one-sixth of 30 allspice berries, and 1 whole pepper from 3 Scotch bonnet peppers.
- Add the fish, using a little more oil if needed to shallow-fry. After 2-3 minutes, reduce to medium-low, then turn and fry until crisp on both sides and the flesh reaches 145°F / 63°C. Remove.
- Discard the frying aromatics and all but one-quarter of the oil. Thinly slice the remaining peppers, removing seeds. Add 1 large onion cut into thin rings, 1 medium carrot cut into thin strips, the peppers, and remaining allspice.
- Saute over low heat for 2-3 minutes. Add ¼ cup plus 2 tablespoons of distilled white vinegar, 1½ tablespoons of brown sugar, and the remaining salt. Cook for 2-3 minutes and spoon over the fish.