Ginataang Salmon gently simmers fish steaks in coconut cream, chilies, ginger, garlic, onion, vinegar, and fish sauce.
45 minutes · Serves 3
Ingredients for Ginataang Salmon
1 1/2 lbs salmon, steak cut
2 cups coconut cream
3 cloves garlic, crushed
1 tablespoon minced ginger
3 long green chilies
3 red Thai chilies
1 medium yellow onion, sliced
1/4 cup cane vinegar
1 tablespoon fish sauce
1/4 teaspoon ground black pepper
1/2 cup water
How to cook Ginataang Salmon
1.Arrange the salmon steaks in a single layer in a pan.
2.Add the long green chilies, red Thai chilies, garlic, ginger, onion, ground black pepper, fish sauce, and water.
3.Set the pan over medium heat and bring the liquid to a boil.
4.Pour in the cane vinegar and cook for 2 minutes without aggressive stirring.
5.Add the coconut cream and stir gently so the salmon stays intact. Cover, bring back to a boil, then simmer for about 20 minutes, or until the sauce reduces by half and the salmon is cooked through.
6.Transfer carefully to a serving plate and serve hot.
