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Paksiw na Salmon Belly

Paksiw is the Filipino method of cooking with vinegar. Paksiw na Salmon Belly is fish stewed in vinegar, with garlic, ginger, peppercorns, patis, and finger chilies. Vegetable slices like eggplants and ampalaya (bitter melon) are added to make it an all-in-one meal. This vinegar-flavored stew tastes even better days after. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dinner, Fish, Lunch
Cuisine: Asian, Filipino
Keyword: Paksiw na Salmon Belly
Servings: 2 people
Calories: 6kcal
Author: Elizabeth Ann Quirino

Equipment

  • Medium to Large Stockpot
  • Mixing bowl (non reactive)

Ingredients

  • 1 pound salmon belly
  • 3 Tablespoons salt
  • 3 cups water
  • 1 whole onion, sliced
  • 1 knob (1 inch) fresh ginger, peeled, sliced
  • 6 cloves garlic, minced
  • 1 cup white distilled vinegar
  • 1 cup broth (vegetable or fish)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon patis (fish sauce)
  • 1 whole Asian eggplant, sliced
  • 1 whole ampalaya (bitter melon), sliced, seeded; white membrane removed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon black peppercorns
  • 2 pieces siling mahaba (finger chilies)

For serving

  • steamed rice
  • ¼ cup patis (fish sauce); as a side dipping sauce

Instructions

To prepare the salmon belly:

  • In a non-reactive mixing bowl, place the salmon belly. Pour water and add the 3 tablespoons of salt. Soak fish for 30 minutes.
    When done, drain and discard the water. Set the fish aside.

To cook the Paksiw na Salmon Belly:

  • In a stockpot, layer the sliced onions at the bottom.
    Place the whole salmon belly piece on top of the onions.
    Add the garlic, and ginger to the layers.
    Place the eggplants and amplaya slices next to the fish.
  • Pour the liquids: vinegar, broth, oil and patis.
    Season with salt, black pepper and peppercorns. Add the siling mahaba (finger chilies).
  • Over medium heat and uncovered, simmer the Paksiw for 15 to 20 minutes till fish is completely cooked and vegetables are soft.
    When paksiw has cooled, refrigerate in a covered container for at least one day.
    The next day, reheat the Paksiw and serve warm with rice.

Cook's comments:

  • If you want to tone down the spicy level of this dish, omit the siling mahaba or remove the chilies right after simmering.
    This Paksiw na Salmon Belly can be served and eaten as soon as it is cooked if desired. But the vinegary-garlic flavors set in better at least a day after.

Nutrition

Serving: 100g | Calories: 6kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 11064mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 13IU | Calcium: 28mg | Iron: 0.3mg