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Paksiw na Salmon


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

Cooking Tip:

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!

paksiw na salmon photo


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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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