Salmon Belly Paksiw sa Gata

Salmon Belly Paksiw sa Gata is a Filipino dish of seasoned salmon belly that has been grilled then served in a sauce made with vinegar and coconut milk infused with sauté aromatics. Sour, creamy, savoury, spicy, mildly sweet, oily and full of umami. This dish has all of your flavours elements sorted!

This dish that we are sharing today is a combination of two Filipino favourites, the paksiw and ginataan. Paksiw is a method where meat is stewed in vinegar while Ginataan is where meat is cooked in coconut milk, our dish today since it is a mixture of both we will be cooking meat in both vinegar and coconut mixture. Our protein of choice for this dish is salmon belly which I think will perfectly go with the sauce, salmon belly being very fatty, the strong sharp vinegar will help cut that grease while the coconut milk sorts of mellows down all the strong flavours. Having said that any fatty fish will do like pompano, bangus belly, tuna belly, herring, mackerel and sardines.

With very strong taste and flavours, this dish is not for everyone, I did not even like this dish when I was young but as I get old, I started to acquire that taste and start to love it. If you love spicy, sour and creamy flavours then I suggest to give this a shot but bear in mind, with its potent flavours, do not consume this on its own, it really goes well with lots of freshly cooked rice.

Salmon Belly Paksiw sa Gata

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Salmon Belly Paksiw sa Gata is a Filipino dish of seasoned salmon belly that has been grilled then served in a sauce made with vinegar and coconut milk infused with sauté aromatics.

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Ingredients

Units USM Scale 1x2x3x

• 1 kg salon belly, cleaned
• 400 ml coconut milk
• 1/2 cup water
• 1/2 cup coconut vinegar
• 2 bunches bok choy
• 1 red onion, thinly sliced
• 6 cloves garlic, minced
• 2 stalks spring onions, chopped, white and green parts separated
• 1 thumb sized ginger, thinly sliced
• 4 pcs long green chillies, whole
• 4 pcs birds eye chillies, chopped
• salt
• fish sauce
• freshly ground black pepper
• oil

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Instructions

1. Place salmon belly on an aluminium foil lined baking pan then season it with salt and freshly ground black pepper. Place and grill in the oven at 180C for 15 minutes or until cooked and golden brown.
2. Remove from oven then set it aside.
3. Blanch you bok choy in boiling water for a minute, drain and rinse with running cold water then set it aside.
4. In a pan, add oil then sauté garlic, onion, white sections of spring onion and ginger.
5. Pour the 1/2 cup water and vinegar. Add the red and green chillies then let it slowly boil over medium heat once it starts boiling pour the coconut milk then let it go back to a boil.
6. Once it goes back to a slow boil season it with fish sauce and freshly ground black pepper, gently add the salmon belly together with the juices from the aluminium lining then simmer in low heat for 2 minutes.
7. Place bok choy on the side of the serving platter, place the finished dish on the serving platter.
8. Sprinkle chopped spring onions on top then serve.

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