Japanese Escabeche

1
Hidemi Walsh

By
@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 votes

Comments:
Serves:
2
Prep:
10 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

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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

  • 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)

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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