Salmon Stew Caribbean (Print Version)
# Ingredients:
→ Fish Flavoring
01 -
Two pieces of salmon fillets
02 -
Half a teaspoon of all-purpose seasoning or seasoning salt
03 -
A pinch of regular salt (1/2 teaspoon)
04 -
Half a teaspoon of garlic powder
05 -
A dash of black pepper (1/2 teaspoon)
→ Veggies
06 -
A couple of garlic cloves, minced finely
07 -
A quarter scotch bonnet pepper
08 -
Half an onion, sliced or chopped
09 -
A handful of thyme sprigs, roughly chopped
10 -
A quarter green bell pepper, diced or sliced
11 -
A quarter red bell pepper, diced or sliced
12 -
Half a tomato, diced or sliced
→ Flavorful Sauce
13 -
1/4 cup of chicken or vegetable stock
14 -
A tablespoon of soy sauce
15 -
One tablespoon of hoisin sauce
16 -
A couple of teaspoons of brown sugar
17 -
A cup of neutral oil for frying fish
# Instructions:
01 -
Wash the salmon fillets in cold water using a lime or lemon. Pat them dry with a paper towel. Coat each piece in salt, pepper, and seasoning salt.
02 -
Heat up a big pan with a bit of oil over medium-high. Place the salmon in and fry for about 5–7 minutes on each side until golden and crisp. Once done, transfer onto a rack to cool.
03 -
Remove most of the oil but leave around 2 tablespoons in the pan. Add the onion, garlic, tomato, scotch bonnet, and peppers to the hot pan. Cook until the mixture smells amazing, then mix in the hoisin sauce, soy sauce, and broth.
04 -
Add the salmon back into the pan and cover it in the sauce. Let it simmer for 2–3 minutes with the lid partly covering the pan. Before serving, spoon over some of that delicious sauce.
# Notes:
01 -
You can swap hoisin sauce with browning and a little brown sugar.
02 -
Don’t flip the fish too early—wait till it naturally releases.
03 -
For less heat, leave the scotch bonnet whole. Want spicy? Chop it up!