Stewed Salmon Dish (Print Version)
# Ingredients:
→ Fish Seasoning
01 -
Two pieces of fresh salmon
02 -
Half a teaspoon of salt
03 -
Half a teaspoon of garlic powder
04 -
Half a teaspoon of black pepper
05 -
Half a teaspoon of all-purpose or seasoned salt
→ Vegetables
06 -
Half of a small onion, either chopped up or sliced
07 -
Few sprigs of fresh thyme, roughly cut
08 -
Two garlic cloves, finely minced
09 -
A few slices or chunks of red bell pepper (1/4 of a pepper)
10 -
A few slices or chunks of green bell pepper (1/4 of a pepper)
11 -
One-quarter of a scotch bonnet pepper
12 -
Half a tomato, chopped or in thin slices
→ Sauce
13 -
A tablespoon of hoisin sauce
14 -
Two teaspoons of brown sugar
15 -
One tablespoon of soy sauce
16 -
A quarter cup of chicken or vegetable stock
17 -
One cup of neutral cooking oil, for deep frying
# Instructions:
01 -
With cold water and lime or lemon juice, rinse the salmon well. Pat it completely dry with some paper towels. Add a sprinkle of black pepper, salt, and seasoning salt to both sides.
02 -
Heat up a generous amount of oil in a large skillet over medium-high. Drop in the salmon and cook each side for about 5-7 minutes, letting them crisp up nicely. After frying, rest them on a rack to cool.
03 -
Pour out most of the oil from the frying pan and leave about two tablespoons. Over medium heat, sauté the garlic, thyme, peppers, tomatoes, and onion. Stir in the soy sauce, hoisin sauce, and stock once fragrant.
04 -
Put the fried salmon back in the skillet. Spoon a bit of sauce over the fish and simmer it for a couple of minutes with the lid just slightly open. Drizzle extra sauce on the salmon before serving.
# Notes:
01 -
For less spice, keep the scotch bonnet intact. Dice it for more heat!
02 -
Hoisin can be swapped for browning sauce and a pinch of brown sugar.
03 -
Let the salmon loosen in the pan before flipping so it won’t break apart.