Japanese Escabeche
By
Hidemi Walsh
@Hidemi
1
I sometimes miss my country's food. This is one of them. This is very delicious which is why I wanted to share.
Ingredients
- 1
- salmon (about 0.5 lb)
- 1/4
- large red paprika
- 1/4
- large orange paprika
- 1/4
- sweet onion
- 1 tsp
- safflower oil
- 2 Tbsp
- safflower oil
- salt and pepper
- all purpose flour to coat salmon
- 3 Tbsp
- sugar
- 1 1/2 tsp
- soy sauce
- 3/8 tsp
- salt
- 3 Tbsp
- rice vinegar
- 1/8 tsp
- crushed red pepper (if you like spicier, add more)
How to Make Japanese Escabeche
- 1Julienne both paprika. Slice onion thinly. Cut salmon into bite size. Sprinkle salt and black pepper over the salmons.
- 2Make sauce. In a small bowl, mix together sugar, soy sauce, 3/8 teaspoon salt, rice vinegar and crushed red pepper.
- 3In a fry pan, heat 1 teaspoon safflower oil. Cook onion and paprika over medium heat until tender. Stir in the sauce and cook for about 30 seconds tossing to coat well. Then transfer to a medium bowl.
- 4Coat salmons with all-purpose flour. Heat 2 tablespoons safflower oil in another fry pan and pan fry salmons over medium heat until cooked through.
- 5Take the salmons out with slotted spoon, drain the oil over the fry pan and put salmons into the sauce bowl. Toss to combine well.
- 6Chill in refrigerator until served. (at least 1 hour)
About Japanese Escabeche
Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Asian
Other Tag: Healthy
Hashtag: #salmon
