Salmon Escabeche

Salmon escabeche with fried salmon, bell peppers, and carrots in a sweet and
tangy sauce

Servings: 4 servings

Author: Mia

Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Main Course

Filipino Mediterranean Spanish

Salmon Sweet Sour escabeche

Instructions

1 Wash salmon fillet and pat dry with kitchen towels. Season both sides of the
fillet with salt then dredge in flour. Set aside.
2 Heat cooking oil in a pan over high heat. When oil is hot, add fish and cook,
turning once until golden. Remove from heat and drain on paper towels. Keep
warm.
3 Using same pan. reduce the heat and remove some oil leaving only about 2 tbsp of
oil. Saute garlic, onion, and ginger until fragrant and soft.
4 Add carrots and mix for a few seconds. Pour in the soy sauce, vinegar, sugar,
water and dash with a pinch of salt and pepper. Stir and simmer for 5 minutes.
NOTE: Do not cover the pan yet to release some of the vinegar's scent.
5 After 5 minutes, add bell peppers then cover the pan and let simmer for 10
minutes or until vegetables are tender. Taste the sauce and adjust according to
your preference. You can also add more water if needed.
6 Lower the heat and add the slurry or thickening agent gradually. whisking
continuously, for about 1 to 2 minutes or until sauce thickens. Simmer again for
10 more minutes to remove the cornstarch taste.
7 In a serving dish. Place the fried salmon and pour the sweet and sour sauce.
Serve and enjoy! Bon Appetit!