Paksiw na Salmon
Using salmon steaks in paksiw dish is something unique specially if there are no bangus (milkfish) available in the country where you live and there are lots of salmon. Anyway almost any kind of fish can be cooked as paksiw since this is a versatile dish. And the ingredients are simple and can all be found in your kitchen pantry and in your fridge. On the contrary, if you are going to cook this salmon na paksiw here in our country, salmon steak is very expensive but if you can also cook this dish using salmon head which is cheaper.
Cooking Tip: The best cooking pot for paksiw is an enamel pot or palayok (claypot). You can also use stainless steel pot since that metal will not corrode like iron, aluminum or copper pots if you will cook dishes with lots of vinegar. 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!
- ½ kilo salmon steak (about 2 large or 4 medium pcs)
- 3 pieces finger chilies (siling pangsigang) , sliced or whole
- 1 cup white 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, 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