Salmon Salpicao ~ Fish Dish from the Philippines
Pane-Bistecca
Salmon Salpicao – a traditional Filipino dish with a slight twist. Salpicao is known to many Filipinos primarily as a beef or pork recipe. But the fish version is just as good as the traditional version. The salty and spicy taste of the sauce harmonizes perfectly with the salmon.
There are many dishes from the Philippines that are not well known. Unfortunately… because there are really good dishes! Here are some of the dishes! This dish has a strong garlic flavor, so if you don’t like it, don’t cook it, as it is no longer original without it.
This recipe takes part in the Culinary World travel from Volkermampft, which collects fish dishes from all over the world this month.
There are many dishes from the Philippines that are not well known. Unfortunately… because there are really good dishes! Here are some of the dishes! This dish has a strong garlic flavor, so if you don’t like it, don’t cook it, as it is no longer original without it.
This recipe takes part in the Culinary World travel from Volkermampft, which collects fish dishes from all over the world this month.
Ingredients
500 g Salmon skin off, cut into cubes
2 tbsp Chili Bean Sauce
1 green Chili, chopped
2 tbsp Oyster Sauce
1/2 tsp Salt
Pepper
1 Lime, the Juice (Calamansi juice belongs here, but you can’t get it in Europe)
4 chopped Garlic cloves
50 ml Olive Oil
6 Garlic cloves, finely chopped
6 tbsp Olive Oil
The prepared Garlic oil
4 tbsp Flour
250 ml Water
Salt and Pepper
1 tbsp Oyster Sauce
1 Lime, the juice (original Calamasi juice also belongs here)
Marinade
Roasted Garlic and Garlic Oil
Sauce
Instructions
1
Step 1
Mix the marinade and marinate the salmon cubes in it for 30 minutes.
2
Step 2
For the garlic oil and roasted garlic, place the finely chopped garlic in the cold oil and heat slowly. As soon as the garlic is brown, pour off the oil and set aside. Keep the garlic pieces for decoration.
3
Step 3
Heat a pan and fry the salmon with the marinade in it. No additional oil is needed as the marinade already contains oil. Season with salt and pepper. Then place the salmon on a plate without the boiling marinade.
4
Step 4
Add the garlic oil to the remaining marinade in the pan and add the flour. Mix well with a whisk until the flour clumps. Add the water, oyster sauce and lime juice and mix well until the sauce thickens slightly, season well.
5
Step 5
Pour the sauce over the fish and top with the roasted garlic pieces. Serve with rice.
Notes
A delicacy from the Philippines.
- Cornelia from SilverTravellers with Fisch im Bratschlauch and Miso Black Cod & warmer Quinoa Salat
- Wilma from Pane-Bistecca with Gebratene Egli Filets and Salmon Salpicoa
- Friederike from Fliederbaum with Fisch mit Sambal-Sauce und Udon-Nudeln
- Simone from Zimtkringel with Thunfisch-Butter
- Britta from Brittas Kochbuch with Fisch im Bananenblatt
- Petra from Chili & Ciabatta with Tuna Melt and Fogosch (Zander) nach Art von Bakony
- Susan from Labsalliebe with Mahi Kabab ba Somagh
- Regina from Bistroglobal with Paccheri alla siciliana
Beans and mushrooms have been added here, you can also add all kinds of vegetables.
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Liebe Wilma,
Dein Rezept liest sich sehr interessant. Ich könnte mir vorstellen, es einmal nachzukochen.
Liebe Grüße
Britta
Versuchs!
LG Wilma
Liebe Wilma, mir gefällt der marinierte Lachs sehr. Das Gericht schmeckt sicher sehr lecker. Viele Grüße, Regina
Ja, es schmeckt sehr gut und ist halt mal was ganz anderes geschmacklich.
LG Wilma
Wenn ich die Zutaten lesen (Chili Beansauce, Calamansisaft (ich habe ein Calamansibäumchen)… :-)) läuft mir schon das Wasser im Mund zusammen. Danke für das feine Rezept!
Gern geschehen!
LG Wilma