Real Recipes From Real Home Cooks ®

japanese escabeche

Recipe by
Hidemi Walsh
Plainfield, IN

I sometimes miss my country's food. This is one of them. This is very delicious which is why I wanted to share.

yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Pan Fry

Ingredients For japanese escabeche

  • 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
  • 1 1/2 tsp
    soy sauce
  • 3/8 tsp
  • 3 Tbsp
    rice vinegar
  • 1/8 tsp
    crushed red pepper (if you like spicier, add more)

How To Make japanese escabeche

  • 1
    Julienne both paprika. Slice onion thinly. Cut salmon into bite size. Sprinkle salt and black pepper over the salmons.
  • 2
    Make sauce. In a small bowl, mix together sugar, soy sauce, 3/8 teaspoon salt, rice vinegar and crushed red pepper.
  • 3
    In 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.
  • 4
    Coat salmons with all-purpose flour. Heat 2 tablespoons safflower oil in another fry pan and pan fry salmons over medium heat until cooked through.
  • 5
    Take the salmons out with slotted spoon, drain the oil over the fry pan and put salmons into the sauce bowl. Toss to combine well.
  • 6
    Chill in refrigerator until served. (at least 1 hour)