Make it a day ahead: In a small saucepan, combine water, vinegar, salt, sugar, and pimento seeds. Bring the mixture to a boil and cook until the salt and sugar dissolve, about 5 minutes.

Remove from heat and let it cool. Pour the cooled mixture over the sliced onion, carrot, sweet pepper, and hot pepper.

Marinate: Let the vegetables marinate for several hours, or preferably overnight, in the refrigerator to develop a rich, tangy flavor.

Clean the fish: Wash the fish with lemon or lime juice and water. Rinse several times to remove any visible scales or innards. Be careful not to soak the fish for too long, as it could start to cook. Pat the fish dry with paper towels.

Season: Cut a small gash on each side of the fish. Season the inside and outside liberally with salt and pepper.

Heat the oil: Heat a large frying pan over medium heat and add about 2 cups of oil. Place a clove of garlic and a whole hot pepper in the oil to infuse it with flavor.

Fry the fish: Once the oil is hot, carefully add the fish, two at a time. Important: Do not overcrowd the pan, as this will prevent the fish from cooking evenly and could cause it to stick to the pan. Fry each side for 7-10 minutes, until the fish is cooked through and golden brown.

Drain the fish: Use a slotted spoon to remove the fish from the pan, allowing any excess oil to drain. Place the fried fish on paper towels to absorb any remaining oil. Repeat the process with the remaining fish, allowing the oil to reheat between batches.

Listen for the sound: The loud sizzle that occurs when the fish first hits the oil will quiet down to a fizzle as the fish cooks.

Watch for the bubbles: The large bubbles surrounding the fish will dissipate as it finishes frying.

For a lighter version, drizzle a tablespoon or two of olive oil over the seasoned fish and broil in the oven.

Cook until the fish is golden brown, turning halfway through, about 15-20 minutes, depending on your oven.

Pour the pickled vegetables and some of the liquid over the fried or broiled fish. If you have sensitivities to the liquid, you can skip this step and just use the vegetables.

Serve immediately and enjoy! Any unused pickled vegetables can be stored in a jar in the refrigerator for up to two weeks, ready to complement your next meal.

This dish is not only easy to prepare, but it’s also packed with flavor. The combination of crispy fish and tangy pickled vegetables is a true delight.