Brown Stew Fish Dish (Print Version)
# Ingredients:
→ Fish Seasoning
01 -
2 pieces of salmon, fillet cut
02 -
½ tsp of garlic granules
03 -
½ tsp of table salt
04 -
½ tsp of black pepper powder
05 -
½ tsp of all-purpose seasoning or seasoning salt
→ Veggies
06 -
One-quarter of a tomato, thin pieces or cubes
07 -
Half an onion, either sliced thinly or cut into chunks
08 -
Two minced garlic cloves
09 -
Quarter of a red bell pepper, either slivered or diced
10 -
Quarter of a green bell pepper, prepared same as red pepper
11 -
Two sprigs of thyme, coarsely chopped
12 -
¼ scotch bonnet, whole or sliced depending on heat preference
→ Sauce Mix
13 -
One tablespoon of soy sauce
14 -
Two teaspoons of unrefined brown sugar
15 -
A quarter cup of veggie or chicken broth
16 -
1 tbsp hoisin sauce
17 -
A cup of neutral cooking oil for frying purposes
# Instructions:
01 -
Clean your salmon with cold water and lemon or lime juice. Pat them dry and season each side of the fillets with black pepper, salt, and either seasoning salt or all-purpose mix.
02 -
In a big pan, heat your oil over medium-high until ready. Cook salmon fillets on both sides for around 5-7 minutes or until crispy and browned. Transfer them onto a wire rack to let oil drip off.
03 -
Remove most of the used oil, leaving about 2 tablespoons in the pan. Drop in the peppers, garlic, onions, thyme, tomatoes, and scotch bonnet, and sauté them on medium heat. Stir in the broth, soy, and hoisin sauce.
04 -
Move the fried fillets back into the pan. Coat them with the sauce by spooning it on top. Partly cover the pan, keeping the heat on medium-high for 2-3 minutes. Spoon the thickened sauce over again before serving.
# Notes:
01 -
If you're out of hoisin sauce, mix brown sugar and browning as a quick alternative.
02 -
To prevent breaking the fish, only flip it when it easily releases from the pan.
03 -
For a milder flavor, leave the scotch bonnet uncut. Slice it if you like it spicier.