Paksiw na Salmon Belly is a vinegary fish stew that tastes even fuller after resting overnight.
45 minutes · Serves 4
Ingredients for Paksiw na Salmon Belly
750 g salmon belly
3 tbsp salt
3 cups water
2 Asian eggplants, sliced
1 whole red onion, thinly sliced
1-inch fresh ginger, peeled and sliced
6 cloves garlic, minced
1 cup cane vinegar
1 cup water
1 tsp black peppercorns
2 green finger chillies
6 red chillies
Fish sauce, to taste
Freshly ground black pepper, to taste
Salt, to taste
How to cook Paksiw na Salmon Belly
1.Soak salmon belly in 3 cups water and 3 tablespoons salt for 30 minutes. Drain well and discard the soaking water.
2.Layer onion, salmon, garlic, and ginger in a large wok; arrange eggplant around the sides. Pour in cane vinegar and 1 cup water.
3.Season with fish sauce, salt, ground pepper, peppercorns, and chillies. Simmer uncovered over medium heat for 15 minutes, until fish is opaque and eggplant is soft.
4.Cool before serving, or refrigerate overnight for deeper flavor; reheat gently and serve warm with rice.
