japanese escabeche
I sometimes miss my country's food. This is one of them. This is very delicious which is why I wanted to share.
prep time
10 Min
cook time
15 Min
method
Pan Fry
yield
2 serving(s)
Ingredients
- 1 - salmon (about 0.5 lb)
- 1/4 - large red paprika
- 1/4 - large orange paprika
- 1/4 - sweet onion
- 1 teaspoon safflower oil
- 2 tablespoons safflower oil
- - salt and pepper
- - all purpose flour to coat salmon
- 3 tablespoons sugar
- 1 1/2 teaspoons soy sauce
- 3/8 teaspoon salt
- 3 tablespoons rice vinegar
- 1/8 teaspoon crushed red pepper (if you like spicier, add more)
How To Make japanese escabeche
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Step 1Julienne both paprika. Slice onion thinly. Cut salmon into bite size. Sprinkle salt and black pepper over the salmons.
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Step 2Make sauce. In a small bowl, mix together sugar, soy sauce, 3/8 teaspoon salt, rice vinegar and crushed red pepper.
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Step 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.
-
Step 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.
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Step 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.
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Step 6Chill in refrigerator until served. (at least 1 hour)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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