Stewed Jamaican Salmon (Print Version)
# Ingredients:
→ Fish Seasoning
01 -
Two small salmon pieces
02 -
Half a teaspoon of garlic powder
03 -
Half a teaspoon of salt
04 -
Half a teaspoon of ground black pepper
05 -
Half a teaspoon of all-purpose spice mix or seasoned salt
→ Vegetables
06 -
A handful of fresh thyme, roughly chopped
07 -
Half an onion, sliced or diced
08 -
One-quarter each of green and red bell peppers, cut into strips or chunks
09 -
Two minced garlic cloves
10 -
Half a tomato, cut into slices or small bits
11 -
One-quarter piece of scotch bonnet chili
→ Sauce
12 -
A tablespoon of soy sauce
13 -
Two teaspoons of soft brown sugar crystals
14 -
A quarter-cup of chicken or veggie stock
15 -
A spoonful of hoisin sauce
16 -
One full cup of cooking oil for frying
# Instructions:
01 -
Rinse the salmon fillets in cold water with lime or lemon and pat them dry with a paper towel. Sprinkle both sides with your salt, pepper, and seasoning mix.
02 -
Heat a big frying pan on medium-high and add the cooking oil. Fry the salmon on each side for 5-7 minutes until crispy. Once done, transfer to a wire rack to cool off.
03 -
Pour out most of the used oil but keep about two tablespoons in the frying pan. Drop in the thyme, garlic, onion, tomatoes, scotch bonnet, and red and green peppers. Cook everything on medium until you can smell the aromas. Grab your hoisin sauce, soy sauce, and broth, and mix them in.
04 -
Put the salmon fillets back in the pan with everything else. Use a spoon to pour the sauce over the fish, then let it simmer for around 2-3 minutes with the lid slightly open. Spoon over more sauce just before serving.
# Notes:
01 -
If you don't have hoisin sauce, use browning with some sugar as a backup.
02 -
Wait until the fish naturally releases from the pan before trying to flip it. This keeps it intact.
03 -
For less heat, leave the scotch bonnet whole. Cut it up for more spice!