Spiced saba with onions and peppers
This is a tasty entree that goes well with rice. It is a good entree to share with the family and provides a well-rounded, one-pot meal. Substitute or add other veggies such as bean sprouts, tofu, mushrooms if you wish. Those who like spicy foods can choose a spicy curry powder, or add some chile shards to the dish.
Processed seafood used
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ノルウェー産塩さば【1枚真空】
株式会社飯田商店(千葉県)
詳しくはこちら
Processed seafood used
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AnitaAnita Lau
Anita Lau is a cookbook author, food writer, and critic with almost 32 years of culinary experience in Asia, as well as North America. She has appeared on Gordon Ramsay's Hell's Kitchen as a guest judge, and was also an International Producer on Netflix's The Final Table.
- Servings
- Serving 2
- Cooking time
- 40 min
- Total servings
- Serving 2
- Cooking time
- 40 min
Ingredients
- Saba
- 1 filet
- Red bell pepper, sliced
- 1
- Green bell pepper, sliced
- 1
- Onion, sliced
- 1
- Flour
- 2 tbsp
- Curry powder
- 3 tsp
- Turmeric powder
- 3 tsp
- Rice vinegar
- 2 tbsp
- Dashi stock
- 100 ml
- Cooking oil
- 3-4 tbsp
- Salt to taste
- Scallion
- Garnish optional
Directions
- Mix together 2 tbsp flour with 1 tsp each of curry and turmeric powder.
- Use a paper towel to pat dry the saba after removing from packaging.
- Dust saba with mixture from step 1.
- Heat a pan with 3 tbsps oil. When hot, place saba (skin side down) into pan and cook for one to two minutes, or until skin is slightly brown. Turn and leave for 30-40 seconds, remove from pan and set aside.
- Add onions, red and green bell peppers to the pan to saute. Add the remaining 2 tsps of curry powder and turmeric powder, a pinch of salt, saute for 20 seconds. (You might need to use the remaining tbsp of oil if vegetables start to steam instead of saute).
- Add rice vinegar, dashi stock, mix well.
- Return the saba to the pan, turn heat to low, cover the saba with some of the vegetable mixture so it is enveloped with it.
- Simmer for about 2-3 minutes until flavor is combined.