Escovitch and bammy appetizers

By Raquel Fox
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  • 2 bammy flatbreads cut in 2 halves (8 pieces)
  • 3 cups (750 milliliters) coconut milk
  • 2 teaspoons (10 milliliters) pure vanilla extract
  • 1/2 teaspoon (2 milliliters) salt
  • 2 teaspoons (10 milliliters) dark brown sugar
  • 2 cups (500 milliliters) vegetable oil


  • 1 snapper or cod fish fillet
  • Juice of 1/2 lemon
  • Fine sea salt and pepper to taste
  • 3 cups (750 milliliters) white vinegar
  • 1 medium onion, sliced
  • 1 carrot, julienned
  • 1/2 red bell pepper, thinly sliced
  • 1 tablespoon whole all spice, cracked
  • 2 Scotch Bonnet Chilies (red, yellow), finely diced
  • 1 watermelon radish thinly sliced for garnish


  1. Preheat oven to 375˚F (190˚C).
  2. Add the coconut milk to a medium bowl, stir in the vanilla, salt, sugar.  Add the bread to bowl and soak for 20 minutes. 
  3. Heat the oil in a large skillet over medium heat and fry the breads until golden brown on both sides for approximately five minutes per side. Set aside on a plate lined with paper towels.
  4. Season the fish on both sides with salt and pepper.  Sear on both sides for one minute, then transfer to the oven for an additional three to five minutes or until it flakes with a fork.  Pour the lemon juice over the fillet and cut into four centimeter pieces to fit on top of the flat breads.
  5. Place a two liter saucepan over medium-high heat, add the vinegar and heat.  Add all other ingredients (except for the radish) and let cook for approximately three minutes until onions are translucent but all other vegetables are still crisp and maintain their vibrant colour. Remove from the heat and pour into a sterilized jar or container to marinate.
  6. To serve place a piece of fish on top of the bammy, garnish with the excovitch and a slice of watermelon radish.

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