Japanese Escabeche

Hidemi Walsh


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


☆☆☆☆☆ 0 votes

10 Min
15 Min
Pan Fry


Add to Grocery List

  • 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)

Printable Recipe Card

About Japanese Escabeche

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Asian
Other Tag: Healthy
Hashtag: #salmon

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