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You are here: Home / Fish Recipes / Paksiw na Salmon

Paksiw na Salmon

October 17, 2016 by Manny 4 Comments

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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!

 

Paksiw na Salmon
Print Recipe
5 from 3 votes

How to Cook 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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: paksiw na isda, paksiw na salmon
Servings: 4 servings
Calories: 169kcal
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

     

    Paksiw na Salmon

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    Filed Under: Fish Recipes Tagged With: paksiw na isda, salmon na paksiw

    Author Bio

    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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    Reader Interactions

    Comments

    1. Lane

      June 11, 2019 at 12:04 pm

      Trying this one now! Thank you!

      Reply
      • Manny

        June 12, 2019 at 11:37 pm

        5 stars
        Hi Lane, good luck on your cooking!

        Reply
    2. Mike

      October 10, 2017 at 2:17 am

      5 stars
      Nice, I was looking for a unique paksiw to cook this weekend. Thanks for this recipe!

      Reply
      • Manny

        October 10, 2017 at 2:24 am

        5 stars
        Hi Mike, you are welcome!

        Reply

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