Salmon Escabeche (Filipino Style)
I had a craving for fish escabeche and checked my pantry and fridge if I had all the ingredients I needed. I usually made this dish with red snapper but I only had salmon. I didn't have carrots, nor red or green peppers. All I had was 1 orange pepper and thought, that would do.
After I sprinkled a little salt and pepper on the salmon, I placed the fish in the broiler and it browned the top nicely, then placed in a 400 degree oven for 10 mins then set aside.
Cooked the sauce by sauteeing a couple of minced garlic cloves, ginger, scallions, orange peppers, then added a mix of 1 T cider vinegar, 3 T soy sauce, 2 T sugar, 1 tsp. sesame oil. Poured in a cup of broth and simmered gently for a few minutes, then stirred in a slurry made with 1 T cornstarch. Silly me, totally forgetting that I should have used flour but the cornstarch did a nice job of thickening the sauce. Poured the sauce over the fish and cooked till heated through. All in all, it was a satisfying meal!
Arlene
Mar 17, 2006 03:36PM
I can't seem to get the image to appear. Sorry, here's the URL.
Link: http://community.webshots.com/photo/5...
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hey Arlene, care to share your recipes?
..maybe start with the caramelized apple cake?
thanks for sharing the pix--everthing looks so good!
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The caramelized apple cake was another adaptation of Sir Gawain's famous fruit cake using apples. I used 3 granny smiths and sliced it thin and sprinkled with sugar and cinnamon and spritzed some lemon juice. then caramelized 1 cup sugar and 1/3 c water and 1 star anise over high heat until deep amber colored, took out the star anise and poured the syrup into the bottom of a spring form pan. Arranged the apples on bottom then poured in the batter and baked.
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thanks!
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