Salmon escabeche with fried salmon, bell peppers, and carrots in a sweet and tangy sauce
Course: Main Course
Cuisine: Filipino, Mediterranean, Spanish
Keyword: escabeche, salmon, sour, sweet
½kilosalmon fillet skin onor whole tilapia
2tbspsaltto season the fish
½cupflourto coat the fish
½cupred and green bell pepperscut into strips
1carrotcut into strips
1knobgingercut into strips
salt and pepperfor seasoning
Slurry (thickening agent)
1 ½ tbspcornstarch mixed with 3 tbsp of water
Wash salmon fillet and pat dry with kitchen towels. Season both sides of the fillet with salt then dredge in flour. Set aside.
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.
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.
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.
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.
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.
In a serving dish. Place the fried salmon and pour the sweet and sour sauce. Serve and enjoy! Bon Appetit!
If you are using Tilapia. Clean and gut the fish. Season with salt and pepper to taste. Dredge in flour and continue with the instructions from there.