Brown Stew Salmon (Print Version)
# Ingredients:
→ Fish Spices
01 -
Two salmon steaks (2 pieces)
02 -
Half a teaspoon of black pepper
03 -
Half a teaspoon of garlic powder
04 -
Half a teaspoon of table salt
05 -
Half a teaspoon of seasoning salt or all-purpose seasoning
→ Veggie Mix
06 -
Half of an onion, chopped into bits or strips
07 -
One-fourth of a green bell pepper, sliced or cubed
08 -
One-fourth of a red bell pepper, sliced or cubed
09 -
A couple of chopped thyme sprigs
10 -
A small handful of garlic cloves, finely chopped
11 -
One-quarter of a scotch bonnet pepper, minimize if needed
12 -
Half a small tomato, diced or sliced
→ Cooking Sauce
13 -
One tablespoon of hoisin sauce
14 -
1/4 cup of chicken or veggie broth
15 -
Two teaspoons of brown sugar crystals
16 -
One tablespoon of soy sauce
17 -
A cup of plain oil for frying
# Instructions:
01 -
Rinse the fish thoroughly using cold water and lemon or lime juice. Dab the pieces dry using paper towels. Coat both sides with seasoning salt, pepper, and regular salt.
02 -
Pour some oil into a heated pan set on a medium-high flame. Fry each fillet for 5-7 minutes per side until they form a crispy crust. Remove and let them rest on a rack.
03 -
Drain the pan, leaving only 2 tablespoons of the leftover oil. Drop in the garlic, onions, bell peppers, tomato, thyme, and scotch bonnet. Stir these until they smell amazing, then mix in the broth, soy sauce, and hoisin.
04 -
Return the fried salmon to the pan, letting it soak in the sauce. Cover partially and let it simmer for a couple of minutes. Spoon more sauce over before serving.
# Notes:
01 -
You can swap hoisin sauce with browning and a touch of brown sugar.
02 -
Make sure the salmon lets go naturally before flipping, so it doesn’t fall apart.
03 -
For less heat, keep the Scotch bonnet whole. If you want it fiery, chop it up.