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 you can also cook this dish using salmon head which is cheaper.

My Personal Experience with Salmon Paksiw

As someone who loves to cook and experiment in the kitchen, I’m always on the lookout for new dishes to try. Recently, I discovered the versatility of paksiw, a Filipino dish made with vinegar, garlic, onions, and various spices. I’ve always been a fan of paksiw, but I had never tried it with salmon before. When I came across a recipe for salmon paksiw, I was excited to give it a try and see how it would turn out.

The first thing that struck me about the recipe was its simplicity. All of the ingredients were readily available in my kitchen, and the instructions were straightforward and easy to follow. I appreciated that the recipe didn’t call for any hard-to-find ingredients or complicated cooking techniques, which made it accessible even for beginner cooks.

Cooking Tip: The Best Pot for Paksiw

One thing I learned while making this dish is that the type of pot you use can affect the final result. The recipe recommends using an enamel pot or palayok (clay pot) for best results, but a stainless steel pot works well too. It’s important to avoid using iron, aluminum, or copper pots, as they can react with the vinegar and produce a metallic taste in the dish.

Personalizing the Recipe

While I enjoyed following the recipe, I also wanted to add my own personal touch to it. For example, I added more finger chilies to make the dish spicier, and I used Datu Puti Patis fish sauce to complement the vinegar. I also used salmon head instead of salmon steaks, which is a more affordable and accessible option here in my country.

Another thing I appreciate about paksiw is that it’s a dish that you can adjust to your own taste preferences. You can make it more or less sour, spicy, or salty depending on your preferences. I encourage you to experiment and make it your own!

The Best Way to Serve Paksiw

One thing I’ve learned about paksiw is that it tastes even better when served cold the next day. The flavors have time to meld together, and the dish takes on a richer, more complex flavor. So if you’re planning to serve this dish for a special occasion, I recommend making it a day in advance to give the flavors time to develop.

Final Thoughts

Overall, my experience with salmon paksiw was a positive one. I appreciated how easy it was to make and how versatile the dish is. I also enjoyed putting my own personal spin on the recipe and making it my own. If you’re a fan of Filipino cuisine or looking to try something new, I highly recommend giving this dish a try. Who knows, it might just become one of your new favorite dishes too!

NOTES ABOUT THE INGREDIENTS:

Salmon Steak

The star ingredient of this recipe is the salmon steak. It is a rich and flavorful fish that is a great substitute for bangus in this paksiw dish. Salmon is also an excellent source of Omega-3 fatty acids and protein. When selecting salmon, look for fresh, firm, and bright-colored fillets. Avoid any fish that smells “fishy” or has a dull color.

White Vinegar

The sour flavor in paksiw comes from the vinegar. White vinegar is the most commonly used type of vinegar for paksiw as it has a milder taste than other types of vinegar. It also helps to tenderize the fish and prevent it from spoiling. When buying white vinegar, choose a brand that has a 5% acidity level.

Peppercorns

The whole peppercorns add a distinct flavor to the dish. Crushing them lightly before adding to the dish will release their flavor and aroma. Peppercorns also have anti-inflammatory properties and are a good source of antioxidants.

Onion

Onions are a staple ingredient in many Filipino dishes, including paksiw. They add a sweet and slightly pungent flavor to the dish. Onions are also a good source of vitamin C, fiber, and antioxidants.

Ginger

Ginger adds a slightly spicy and warm flavor to the dish. It also has anti-inflammatory properties and is often used in traditional medicine to treat various ailments. When buying ginger, choose a firm and smooth root with no wrinkles or mold.

Print Recipe

5 from 1 vote

How to Cook Paksiw na Salmon

Paksiw na Salmon is a delicious Filipino dish made with salmon steaks, vinegar, spices, and vegetables. It's easy to prepare and has a tangy, savory taste.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Fish Recipe

Cuisine: Filipino

Keyword: paksiw na isda, paksiw na salmon

Servings: 4 servings

Calories: 282kcal

Author: Manny

Ingredients

• 1/2 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

Instructions

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

Notes

Nutrition notes:

Calorie is derived from VeryWellFit.Com recipe nutrition calculator.

Cooking Tips:

1. Choose the right type of salmon - When selecting salmon for this dish, make sure to choose fresh and firm salmon steaks or heads. Fresh salmon will have a mild ocean scent and a firm texture. Avoid using salmon that is slimy or has a strong fishy odor as it may not be fresh.
2. Use a non-reactive pot - As mentioned earlier, it is important to use a non-reactive pot when cooking with vinegar. The acid in the vinegar can react with metals such as copper, aluminum, and cast iron. It is best to use a pot made of enamel, stainless steel, or clay.
3. Adjust the amount of vinegar - The amount of vinegar used in the recipe can be adjusted according to your taste preference. If you prefer a milder taste, you can reduce the amount of vinegar used. Conversely, if you want a more tangy flavor, you can add more vinegar.
4. Let it sit overnight - The dish is best served after sitting in the refrigerator overnight. This allows the flavors to meld together and develop a deeper, more complex taste.
5. Serve with rice - It is traditionally served with steamed rice. The rice helps to balance the tanginess of the dish and absorb the flavorful broth. You can also add some sliced tomatoes or cucumbers on the side for a refreshing contrast to the rich flavors of the dish.