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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon Belly Paksiw sa Gata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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


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.


Units Scale
  • 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


  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.


12 Responses

  1. Not sure where I can find salmon belly…I actually love the head, bones, tails and belly…but not way I can find those in the stores…this looks so good with coconut milk, Raymund.

  2. Shobee says:

    I hope we have Asian store close to us, so that. I can make this.Looks so good.

  3. Is the salmon belly the really fatty side of the filet? I often cut that off if serving for dinner and then save it for mousses and pâtés. But this seems like a perfect preparation for it.

  4. Oooo this looks PHENOMENAL – restaurant-worth styling / presentation! I love the rich coconut sauce and the popping bright colours.

  5. This is beautiful!! Would it work with salmon fillet? I am not sure if I could get salmon belly…

  6. suituapui says:

    Belly? That is the best part of any fish but I do not think they will sell it separately, all or nothing. My girl would love it – she loves salmon!!!

  7. What a fun fusion idea of two favorites! I’ll have to keep an eye out for salmon belly – I don’t think it’s too common over here as I haven’t stumbled across it. Fingers crossed I can find it!

  8. Hannah says:

    Coconut vinegar is my new jam, so I’m excited to find another recipe that uses it! So many people look at me with a confused expression when I mention this ingredient… It really needs much more love.

  9. What an interesting dish! Never had it, but it sounds intriguing. Lotta flavor in this. Thanks!

  10. Neil says:

    What a delicious looking dish! I’m not sure if I would be able to get salmon belly here in a supermarket. But we do have an excellent fish market in Glasgow so next time I’m in there I’ll ask!

  11. Frank says:

    Sounds and looks delicious, Raymund! Crispy salmon skin is a real treat. I’m not sure I’ve had the belly, but I imagine it’s a bit like that, crispy and super tasty. The sauce also sounds lovely, though I had no idea that you could make vinegar from coconut! Now I’m really curious to try it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.