Alaska Bites: The Dillingham tour
Lona Schroeder's favorite memory of her life in Dillingham was of her her mother, bent over steaming pots of food, with salmon cooking beside her and big bowls of salmonberry and blueberry Akutaq on a long table waiting for friends to stop by for lunch.
Her father, a fisherman in Bristol Bay, constantly invited people over for meals.
"My mom was renowned for people coming to Dillingham," Schroeder said, "my dad would invite them and she’d set up a great big platter of just food. My dad would say, 'if you leave this house hungry, that’s your own fault.'"
Schroeder, who's also famous for her meals, has been passing on family recipes to her daughter and granddaughter. She loves trying new recipes, which she learned on the Food Network, or from magazines.
A few weeks ago, she showed us how to make an Asian-inspired fried fish salmon recipe where she cooks the salmon, skin-side up.
It's mostly done without measurements so this is a rough estimate, and, when asked how long it takes to cook, Schroeder told us: "until it smells cooked."
Here's what you'll need:
1 Cup of sesame seed oil
1 Tablespoon of garlic powder
1 Tablespoon of soy sauce
1 Cup of oil
2 Cups of flour
a pinch of dried ginger
To make the egg batter combine with soy sauce, wine and garlic powder.
Heat the sesame seed oil in a pot until slightly smoking, then, sprinkle in a pinch of dried ginger. Dip the largest pieces of salmon into the flour, then dredge it into the egg batter, garlic and wine mixture.
Next, skin-side up, put the salmon into the hot oil. Do this with several pieces of salmon until the pot is full, then cover and let cook, about 5 minutes or until the fish is cooked to your preference.