Fried Salmon Pinoy Bistek Style


Fried Salmon Pinoy Bistek Style
Fried Salmon Pinoy Bistek Style is another innovative dish from OPC. I have been in Australia for years now and all those years, I stayed away cooking salmon for the reason that I find it intimidating to make a Pinoy dish out of it. I did tried once to cook a skin on salmon fillet, that was when I first arrived here in Australia. It was a beautiful Sweet and Sour Tasmanian Salmon, I did cooked it soo perfect that even the photos is comparable to those glossy Photoshop pictures of food magazines. That was the first and last time I cooked fresh salmon fillet till today.

Salmon Pinoy Bistek Style

I wanted to cook a Pinoy dish out of the beautiful salmon fillet for the Holy Week, I hope everybody will like and try it.

I spent a lot of time thinking of what Pinoy dish to cook a "skin on salmon fillet", the dish should retain the attributes of perfectly pan fried salmon. The skin shall be crispy, the meat shall be cooked to perfection retaining its natural colors.

Salmon Bistek

I come out with a popular and well love Pinoy cooking method, bistek.

Here’s how I made my beautiful Fried Salmon Pinoy Bistek Style.

Ingredients:

2 medium size salmon fillet, skin on
1/4 -1/3 cup light soy sauce
1/4 cup lemon juice
1 medium size onion, peeled, cut into rings
2-3 cloves garlic, peeled, crushed, chopped
1/2 tsp. cracked peppercorns
parsley
lemon wedges
cooking oil, peanut oil

Cooking procedure:

Fried Salmon Pinoy Bistek Style - Cooking Procedure

Heat a generous amount of cooking oil in medium size pan, pan fry the salmon fillet, skin first for about 3 to 4 minute or until crisp at moderate heat, then continue to pan fry all the other side for 2 to 3 minutes each sides. Keep aside the fried salmon. Styr fry the onion rings until translucent, keep aside. Using the same pan stir fry the cracked peppercorns and garlic until fragrant, then add in the soy sauce and lemon juice. Let simmer for a couple of minutes at low heat. Now arrange the fried salmon and fried onion in a platter pour over the lemon juice and soy sauce mixture over the fish, garnish with parsley and lemon wedges on the side. Serve with a lot of rice.

See other Bistek recipes: 

Fried Snapper Pinoy Bistek Style 
Tanguige Bistek Tagalog 
Tuna Bistek with Eggplant 
Bangus Bistek Tagalog 
Bangus Belly Bistek Tagalog 

Pork Bistek 
Pork Loin Steak, Bistek Style 
Pork Chop Steak, Bistek Style 
Beef Sirloin Steak, Bistek Style 
Bistek Stir Fry 
Bistek Bulalo with Pineapple 
Bistek Bulalo 
Bistek 

Liver Bistek 
Chicken Liver, Bistek Style 

Mushroom and Tofu, Pinoy Bistek Style

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more