1whole Salmoncut into 1” steaks (3 to 3 ½ lbs)* see notes for substitution
⅓cupsea saltfor soaking fish
1large onionthinly sliced
¼cupgingercut into thin strips
8garlic cloves
1teaspoonwhole peppercorns
1180g can Temple brand salted black beans, well rinsed and drained
1tablespoonsoy sauce
1 ½cupsoilOlive, Canola or Vegetable oil
2cupswater** read below
Oil for frying the fish
Instructions
Place the fish steaks in a large bowl. In a large bowl, dissolve the sea salt in about 6-8 cups of cold tap water. Add the fish slices making sure everything is submerged. Set aside for 20 minutes. Rinse, drain and pat dry with paper towels.
Heat a large frying pan and add oil to reach about ⅓ of an inch. Fry the salmon pieces just until each side is starting to brown ( About 5 minutes). Set aside on a paper towel-lined plate.
Spread half of the onion and ginger slices at the bottom of the inner pot (Instant Pot). Arrange the fried fish slices snugly beside each other. Mash 2 tablespoons of the black beans then add (with the unmashed) to the pot Then equally distribute the garlic, peppercorns, soy sauce and the remaining half of the onion and ginger on top. Pour in your choice of oil (1 ½ cups) and water. The liquid has to be at the same level as the fish. Add more water or oil if needed.
Close the lid and seal the vent. Set on Manual for 1 hour. Release pressure after 15 minutes. Serve over rice.
Notes
*Bangus (Milkfish) can be used instead, using the same preparation instructions as the salmon. You will need 2 whole bangus for this recipe.*I used olive oil.***The amount of liquid I used is about the same level as the fish. Add more water or oil, if needed.