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Paksiw na Salmon
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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
Cook Time30 minutes
Total Time40 minutes
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 - Paksiw na Salmon 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 - Paksiw na Salmon 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.