Brown Stew Salmon (Print Version)
# Ingredients:
→ Fish Seasoning
01 -
A sprinkle of seasoning salt or all-purpose blend
02 -
Half a teaspoon garlic powder
03 -
Two pieces of salmon, filleted
04 -
A pinch of black pepper
05 -
Half a teaspoon table salt
→ Vegetables
06 -
Two garlic cloves, finely chopped
07 -
A quarter of a ripe scotch bonnet pepper
08 -
Half a small tomato, cut into strips or diced
09 -
Quarter of a red bell pepper, cut into slices or chopped
10 -
Quarter of a green bell pepper, sliced or diced
11 -
Two sprigs fresh thyme, roughly torn
12 -
Half an onion, sliced or chunked
→ Sauce
13 -
A single cup neutral oil for frying (like canola)
14 -
One tablespoon hoisin sauce
15 -
Two teaspoons packed brown sugar
16 -
One tablespoon soy sauce
17 -
Quarter cup vegetable or chicken stock
# Instructions:
01 -
Clean the salmon with water and citrus (lime/lemon), dry it completely. Coat both sides evenly with seasoning salt, pepper, and regular salt.
02 -
In a big pan, heat up oil on medium-high. Cook the salmon until each side is crispy and golden, about 5-7 minutes. Let it drain on a rack.
03 -
Take out extra oil, leaving a little (2 tablespoons) in the pan. Over medium heat, cook the peppers, garlic bits, thyme, tomatoes, and scotch bonnet. Pour in soy sauce, hoisin, and broth.
04 -
Place fish back in the pan. Coat it with the sauce. Cover lightly and cook 2-3 minutes, spooning sauce on top once more before serving.
# Notes:
01 -
Brown sugar and browning can replace hoisin sauce if needed
02 -
Don’t touch the fish during frying until it naturally loosens
03 -
For less heat, leave the scotch bonnet whole; for spicier, cut it up