Japanese Escabeche
By
Hidemi Walsh
@Hidemi
1
I sometimes miss my country's food. This is one of them. This is very delicious which is why I wanted to share.
Ingredients
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1salmon (about 0.5 lb)
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1/4large red paprika
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1/4large orange paprika
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1/4sweet onion
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1 tspsafflower oil
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2 Tbspsafflower oil
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·salt and pepper
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·all purpose flour to coat salmon
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3 Tbspsugar
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1 1/2 tspsoy sauce
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3/8 tspsalt
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3 Tbsprice vinegar
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1/8 tspcrushed red pepper (if you like spicier, add more)
How to Make Japanese Escabeche
- 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)
About Japanese Escabeche
Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Asian
Other Tag: Healthy
Hashtag: #salmon
