Ingredients
Fish Seasoning
- 2 Salmon Fillets
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Seasoning Salt or All Purpose Seasoning
Brown Stew Sauce
- 1/4 Red Bell Pepper, chopped or julienned (or any color: green, yellow, orange)
- 1/4 Green Bell Pepper, chopped or julienned (or any color: red, yellow, orange)
- 1/2 medium Onion, chopped or julienned
- 2 cloves Garlic, minced or finely chopped
- 2 sprigs Fresh Thyme, roughly chopped
- 1/4 Scotch Bonnet Pepper (adjust more or less to taste)
- 1/2 small Tomato, chopped or julienned
- 1/4 cup Chicken Broth (or vegetable broth or water)
- 1 tbsp Hoisin Sauce (or 1 tsp brown sugar and 1 tsp browning as substitute)
- 1 tbsp Soy Sauce
- 2 tsp Brown Sugar
- 1 cup Neutral Cooking Oil (for frying)
Instructions
- Prep Fish: Rinse salmon fillets with lemon or lime juice and cold water, then drain and pat dry thoroughly using paper towels. Season both sides of the salmon fillets evenly with salt, black pepper, garlic powder, and seasoning salt or all-purpose seasoning. Set aside to let flavors absorb.
- Brown Salmon: Heat a large non-stick skillet over medium-high heat and add the neutral cooking oil. When the oil is hot, carefully place the seasoned salmon fillets into the skillet. Fry the fillets for about 5-7 minutes on each side until they turn golden brown and crisp. Avoid flipping the fish prematurely; only turn it once it can move freely in the pan. Once browned, remove the salmon and place it on a wire rack set over a sheet pan to drain excess oil.
- Prepare Sauce: Discard most of the frying oil, leaving about two tablespoons in the skillet. Lower the heat to medium and add the chopped onion, garlic, red and green bell peppers, tomato, fresh thyme, and Scotch bonnet pepper. Sauté the mixture for several minutes until vegetables soften and become aromatic.
- Add Flavorings: Stir in the hoisin sauce, soy sauce, chicken broth (or vegetable broth or water), and brown sugar. Mix well to combine and bring to a gentle simmer.
- Simmer Salmon in Sauce: Return the browned salmon fillets to the skillet and gently spoon the sauce over the fillets. Increase the heat to medium-high and partially cover the skillet with a lid. Let the salmon simmer in the sauce for 2-3 minutes, allowing the flavors to meld. Remove the lid, spoon the thickened sauce over the salmon again, then remove the skillet from heat.
- Serve: Plate the brown stew salmon immediately while hot, spooning extra sauce over the fillets. Enjoy this vibrant and flavorful Caribbean fish stew as a satisfying main course.
Notes
- Adjust the Scotch Bonnet pepper quantity according to your preferred spice level; omit if you want less heat.
- You can substitute hoisin sauce with a mix of brown sugar and browning sauce if unavailable.
- Use a wire rack for draining the fried salmon to keep it crisp and not soggy from excess oil.
- For a gluten-free option, use tamari or gluten-free soy sauce and verify all seasoning ingredients.
- This recipe works well with other firm fish fillets but adjust frying times accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrée
- Method: Frying
- Cuisine: Caribbean
