1/2 kilo salmon steak (about 2 large or 4 medium pcs)
3 pieces finger chilies (siling pangsigang), sliced or whole
1 cup Vinegar
1 tbsp whole peppercorn, lightly crushed
1 small ampalaya, sliced
1 cup water
1 medium onion, sliced finely
2 tbsp olive oil
1-2 cloves garlic
Patis (fish sauce), to taste
1 thumb size ginger, sliced thinly
How to cook Paksiw na Salmon
- Rub a little salt on salmon.
- Put salmon, Datu Puti Vinegar, ampalaya, onion, garlic, ginger, chilies, and peppercorns in a stewing pan. (Best if non-metal.)
- Without stirring, bring the vinegar to boil. Add water, and simmer.
- Add oil when broth has thickened slightly. Flavor with some Datu Puti Patis to complement the Vinegar.
- Serve next day for best taste! Serves 4.
- Preparation and cooking time: 25-30 minutes
The best cooking pot for paksiw is an enamel pot or palayok. Metal clashes with the acid and produces a slight metallic note. Paksiw is usually served cold and a day after it is cooked. It always taste better this way!