Brown Stew Salmon (Print Version)
# Ingredients:
→ Fish Seasoning
01 -
A couple of salmon fillets (2 pieces)
02 -
1/2 teaspoon garlic powder
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon of all-purpose seasoning or seasoning salt
→ Vegetables
06 -
Half a tomato, sliced up or diced
07 -
A quarter of a scotch bonnet pepper
08 -
A couple of garlic cloves, minced
09 -
1/4 red bell pepper, cut into strips or cubes
10 -
1/4 green bell pepper, cut into strips or cubes
11 -
A couple of fresh thyme sprigs, coarsely chopped
12 -
Half an onion, diced or cut into strips
→ Sauce
13 -
Two teaspoons of brown sugar
14 -
1 tbsp of soy sauce
15 -
1/4 cup of veggie or chicken broth
16 -
One tbsp of hoisin sauce
17 -
A cup of neutral cooking oil to fry the fish
# Instructions:
01 -
Clean the salmon with lime or lemon and cold water. Then dry it with a paper towel. Sprinkle salt, pepper, and seasoning salt on both sides.
02 -
In a large frying pan, warm up some oil over medium-high heat. Cook the salmon for 5 to 7 minutes on each side until it gets a nice, crispy crust. Set it aside on a wire rack after frying.
03 -
Dump out the used oil, leaving just 2 tbsp in the pan. Toss in the onion, garlic, tomatoes, thyme, scotch bonnet, and peppers. Cook these on medium heat until fragrant before mixing in the hoisin sauce, soy sauce, and broth.
04 -
Place the salmon fillets back into the pan. Spoon the sauce over them and let it simmer for 2-3 minutes with the lid partially on. Before serving, spoon a bit more of the reduced sauce over the fish.
# Notes:
01 -
Swap out hoisin sauce with browning and a bit of brown sugar if needed.
02 -
Wait for the fish to loosen up before flipping it to avoid breaking it.
03 -
If you want less heat, leave the scotch bonnet whole. Slice it up if you want it spicy!