Japanese Escabeche

Name: Japanese Escabeche
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
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)

By Hidemi Walsh
@Hidemi

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

Prep:

10 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

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

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

Step-by-Step

Julienne both paprika. Slice onion thinly. Cut salmon into bite size. Sprinkle salt and black pepper over the salmons.
Make sauce. In a small bowl, mix together sugar, soy sauce, 3/8 teaspoon salt, rice vinegar and crushed red pepper.
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.
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.
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.
Chill in refrigerator until served. (at least 1 hour)