• Rinse fish inside and out with water mixed with a little vinegar.
• Make 2-3 incisions on the fish but not deep enough to reach the bones.
• Rub salt, pepper and crushed seasoning cubes or powder on the fish making sure to rub into the cuts and the gut.
• Stuff the gut with the crushed garlic cloves and spring onions.
• Set aside while you prepare the ingredients for the pickling sauce.
• Peel and julienne the carrot, slice scotch bonnet into rings.
• Thinly slice the green bell pepper and thinly slice onions into rings.
• In a frying pan or saucepan add enough oil for frying the fish.
• Add garlic cloves to oil and place over medium heat.
• Pat fish dry with paper napkins.
• Place fish flat in hot oil and fry both sides until brown about 5-6 minutes on each side, drain and set aside.
• In another saucepan, add vinegar, salt, sugar, scotch bonnet, pimento seeds (or allspice powder) and 1 tablespoon of oil used for frying fish. Bring to a boil.
• Add carrot, green bell pepper and onion slices.
• Stir and cook until onions slices are transparent.

At this point you can: A

• Add the fish and cook for 2 minutes and serve immediately with the pickled vegetables.
• Place fish on a plate place some of the vegetables on top and drizzle some of the flavourful pickling juice over it and your delicious fish is ready.

You can: B

• Place some of the vegetables and some juice in a bowl or baking dish, layer your fish on top and pour the rest of the pickle on top. Leave to cool and serve.

You can: C

• Place some of the vegetables and some juice in a bowl or baking dish, layer your fish on top and pour the rest of the pickle on top. Leave to cool then store in the refrigerator overnight or for some hours and serve. This is so worth it.
• Serve with a side of bammy, Jamaican rice and peas, Twice-cooked potatoes, french fries, a hard crust or toasted bread and a tall glass of Virgin Pina Colada, Nigerian Chapman drink (mocktail) or Cashew fruit juice.