Loaded with the healthy omega-3 fatty acids and calcium, eating this popular Filipino dish has never been easier. With its tender bones, fish-loving kids (and grown ups) can eat the whole thing…bones and all.
1whole bone-in pink salmonheadless and gutted (2 to 3 ½ pounds)* see Notes
1 ¼cupswater
¾cupvinegar
2 Tablespoons canola oil
2tablespoonsPatisfish sauce
1 ½teaspoonssea salt
1teaspoonwhole peppercorns
1large onionthinly sliced
A big knob of gingerthinly sliced
5garlic cloveshalved
5Shishito or 2 Jalapeno peppers
Extra water and salt to soak the salmonfor Step 1
Instructions
Cut the salmon into 1 inch steaks. In a large shallow food container (I used a 9x13 inch pan), dissolve 3 tablespoons of sea salt in 1 ½ cups of cold tap water. Arrange the fish slices in one layer. Add more water just until the steaks are covered. Set aside for 20-30 minutes.
Rinse and drain the salmon after soaking. In the inner pot of the IP, evenly spread half of the sliced onions. Position the salmon steaks snugly beside each other on top of the onions. Just place the remaining pieces on top.
Sprinkle the peppercorns, the remaining onion, garlic and the ginger slices then add the peppers. Combine the water, vinegar, patis and salt in a small bowl and pour over the salmon. Lastly, add the oil.
Cover, seal the vent and set to Manual for 60 minutes.Then, natural release after 15 minutes. Serve with steamed rice. Enjoy!
Notes
*I used Wild Pink Salmon which is sold frozen. It’s smaller and inexpensive compared to the other varieties of salmon. You can also use about 3 pounds of bangus (2 medium or large) cut into 1 inch steaks