Paksiw na salmon sa gata is a Filipino fish dish wherein fish is cooked initially in vinegar and then finished with coconut milk or cream. This procedure involves two cooking styles, paksiw and ginataan. The first refers to cooking food with vinegar, and the latter has something to do with the use of either coconut milk and/or cream.
This is a considered as a simple dish that can be prepared during regular days. I usually add greens to ginataan dishes. This was the reason why the recipe calls for bitter melon leaves or ampalaya leaves. However, do not limit yourself with this ingredient. Bitter melon leaves taste bitter too, just like the produce. Note that you have an array of alternatives for this ingredient. Spinach, malunggay, kangkong, and hot pepper leaves are some that you can use. Did you know that eating spinach can reduce your cancer risk?
The key in order to make this dish successful has something to do with the proper ration of ingredients, specifically the vinegar, water, and coconut cream. I suggest following exactly what is written in the recipe below, and then adjust based on your preference afterwards.
Paksiw dishes and ginataan dishes are always best eaten with rice. For our readers who are just starting to explore Filipino food, warm white rice is best eaten with this dish. Fried rice, sush as sinangag na kanin, can sometimes be eaten with it. However, I prefer it better with my fried version of this dish. It will also be great to have a saucer of spicy fish sauce. This is prepared by mixing fish sauce and crushed chili pepper.
Paksiw dishes do not spoil quickly because of its vinegar content. However, since this also contains coconut milk I recommend that you store this dish in an air tight container and place it inside the refrigerator.
I would to hear from our readers on how you cook paksiw na isda sa gata. Can you please share your method?
Try this Paksiw na Salmon sa Gata Recipe. Let me know what you think.
- 2 salmon heads, cut into half and cleaned
- ¾ cup ampalaya leaves (optional)
- 3 thumbs ginger, sliced
- 8 tablespoons coconut vinegar
- 2 cups coconut cream
- 3 pieces long green chili pepper
- 1 small red onion (optional)
- 5 cloves garlic, crushed
- 4 thai chili, chopped
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup water
- Combine salmon, ginger, garlic, onion, chili, vinegar, and water. Let boil.
- Add long green pepper. Cover and continue to cook in medium heat for 5 minutes.
- Pour-in coconut cream. Stir. Allow the mixture to re-boil. Cover and cook for 15 minutes.
- Add bitter melon leaves. Stir.
- Season with salt and ground black pepper.
- Transfer to a serving plate. Serve.
- Share and enjoy!