Heat oil to 375 degrees and sauté one whole scotch bonnet pepper, 1/2 onion, and 1 teaspoon whole allspice in oil to impart flavor. Remove.
Fry fish until golden brown and crispy. Remove from oil and place in a glass baking dish.
In a separate pan, add chicken bouillon, carrots, onion, pimento, sugar, scotch bonnet, thyme, green onion, water and vinegar. Simmer until sauce is slightly reduced and vegetables are crisp yet tender.
Adjust taste with Spice King All Purpose Seasoning, salt if needed. Finnish sauce by adding 2-3 tablespoons whole butter off of the heat. Stir until incorporated.
Pour sauce and vegetables over fish and allow resting for 15 to 20 minutes.
Serve with rice and peas and fried plantains! This dish can be served hot or cold.