Salmon belly cooked in vinegar, paksiw in Tagalog and Ilocano. I had mentioned in an earlier post on paksiw that I don’t know how to cook one specifically paksiw na bangus. One reasom is that, I have a pre-set taste for a delicious paksiw na bangus or other fishes with which I can’t seem to bring out in my paksiw. This, salmon belly paksiw, however, is an exemption.
Frederick loves salmon but he is not fond of eating salmon belly because it’s fatty. Salmon in general is a fatty fish and he is aware of that. It’s just that bellies of fishes contains most of the concentrated fats (that’s what we believe). He eats salmon belly only when it is cooked in vinegar. The vinegar will neutralize the cloying effect of the fish fats.
Salmon belly – 250 g.
Distilled vinegar – 9 tbsp
Salt – 1 tsp
Garlic, crushed – 5 ckoves
Ginger, diced – 1/2 inch
Water – 1/2 cup
1. Mix all ingredients and marinade for at least 1 hr.
2. Scoop out the salmon belly and set aside.
3. Add 2 tbsp of water to the marinade and cook it under medium fire until it simmers.
4. Let it simmer for at least 5 minutes then add the salmon belly. Add more salt if needed
5. Simmer until the salmon is cooked.
Serve with steaming hot white rice and steamed okra.
This recipe is goof for 3 servings. Here’s the estimated Nutritional values per serving based on the ingredients used.
|Calories : 318 kcal||Total Fat: 31.67 g.|
|Cholesterol : 58 mg.||Saturated fat : 1.25 g.|
|Protein : 10 g||Dietary fiber : 0 g.|
|Sodium : 838 g.||Carbohydrate : 0 g.|