Fried whole fish seasoned with a hint of Berbere before being topped with traditional escovitch pickle.
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Pat the fish completely dry with paper towels and make three diagonal slashes on each side of the fish.
Rub the fish inside and out with lemon juice, salt, and 1 tablespoon of the Berbere spice; let marinate for 20 minutes.
In a medium saucepan, combine vinegar, sugar, pimento berries, and thyme; bring to a simmer over medium heat.
Add the onions, carrots, and Scotch bonnet to the vinegar mixture, simmer for 2 minutes until slightly softened but still crunchy, then remove from heat.
Heat the vegetable oil in a large skillet until shimmering; dust the fish with the remaining Berbere spice just before frying.
Carefully place fish in the hot oil and fry for 5-7 minutes per side until the skin is crispy and the flesh is cooked through.
Remove the fish from the oil and drain on a wire rack to maintain crispness.
Place the hot fish on a serving platter and immediately pour the pickled vegetable mixture and vinegar dressing over the top.
