Stewed Salmon Dish (Print Version)
# Ingredients:
→ Fish Flavors
01 -
Two salmon pieces, filleted
02 -
Half a teaspoon of black pepper
03 -
Half a teaspoon of garlic seasoning
04 -
Half a teaspoon of salt
05 -
Half a teaspoon of all-purpose or seasoned salt
→ Veggie Mix
06 -
Half an onion, chopped or in thin strips
07 -
A couple of garlic cloves, chopped small
08 -
Some fresh thyme twigs, roughly torn up
09 -
A quarter of a green bell pepper, cut into chunks
10 -
A quarter of a red bell pepper, diced
11 -
Half a tomato, either diced or sliced
12 -
A small piece of scotch bonnet pepper, about a quarter
→ For the Sauce
13 -
A tablespoon of soy sauce
14 -
One tablespoon of hoisin
15 -
Two teaspoons of brown sugar
16 -
A quarter cup of broth (chicken or veggie)
17 -
A cup of neutral oil for frying
# Instructions:
01 -
Rinse the salmon under cold water with lemon or lime. Then, pat the pieces dry. Dust both sides with pepper, salt, and seasoned salt.
02 -
Get your pan hot over medium-high heat with enough oil. Fry the salmon for about 6 minutes each side until golden and crispy. Move them to a rack after they're cooked.
03 -
Pour out most of the oil, leaving about two tablespoons. Add garlic, onion, tomatoes, thyme, bell peppers, and scotch bonnet into the pan. Let it cook until fragrant before mixing in broth, hoisin, and soy sauces.
04 -
Place the salmon back into the pan. Stir the sauce and spoon it over the fish. Cover loosely with a lid and cook for a quick 2 to 3 minutes before plating. Drizzle a bit more sauce before eating.
# Notes:
01 -
You can use browning with a pinch of sugar if hoisin isn't available.
02 -
Don't touch the fish until it naturally unsticks from the pan to avoid breaking it.
03 -
Reduce the spice level by keeping the scotch bonnet whole. Dice it up if you want a kick!