Ingredients

Steps

• Make 2 deep slashes into each side of the fish and rub allspice into the cuts and cavity.
• Fry the fish in hot oil for 10 minutes per side until golden and crisp.
• Drain the fish on kitchen paper and let it rest.
• Combine vinegar, onion, chilli, peppers, cho cho, thyme, spring onions, allspice, and pepper in a saucepan.
• Cover and steam the vegetable mixture over high heat for 15 minutes.
• Turn off the heat, add carrot ribbons, and let them soften for 5 minutes.
• Layer vegetables and fish in a dish and pour over the pan juices to serve.