Salmon Belly Paksiw sa Gata

Ingredients for Salmon Belly Paksiw sa Gata

• 1 kg salmon belly, cleaned
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 bunches bok choy
• Oil
• 6 cloves garlic, minced
• 1 red onion, thinly sliced
• 2 stalks spring onions, chopped; white and green parts separated
• 1 thumb-sized piece ginger, thinly sliced
• 1/2 cup water
• 1/2 cup coconut vinegar
• 4 long green chillies, whole
• 4 bird’s-eye chillies, chopped
• 400 ml coconut milk
• Fish sauce, to taste

How to cook Salmon Belly Paksiw sa Gata

1. 1.Season salmon belly with salt and pepper; bake on a foil-lined tray at 180°C for 15 minutes until golden and cooked.
2. 2.Blanch bok choy for 1 minute, drain, rinse under cold water, and set aside.
3. 3.Sauté garlic, onion, spring-onion whites, and ginger in oil until fragrant.
4. 4.Add water, vinegar, and chillies; bring to a gentle boil, add coconut milk, and return to a slow boil.
5. 5.Season with fish sauce and pepper; add salmon and tray juices, simmer 2 minutes, then serve beside bok choy with spring-onion greens.