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.