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Salmon Escabeche (Filipino Style)


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Salmon Escabeche (Filipino Style)

Arlene | Mar 17, 2006 02:36 PM

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!

Image: http://community.webshots.com/photo/2...

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