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Philippines · Food

Paksiw na Isda

45 min
260 kcal
4 servings

By eatmundo · August 4, 2026

Paksiw na Isda🇵🇭AI-generated image

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Same technique: Stew404 recipes from 26 countries

A classic Filipino fish stew poached in a vinegar-based broth. It is tangy, savory, and preserves the freshness of the fish perfectly.

According to eatmundo's ingredient comparison, the closest dish to Paksiw na Isda from another cuisine is Smashed Garlic Eggplant (China): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Clean 500g fish thoroughly and place in a wide skillet or pan.

  • 2

    Add 6 smashed garlic cloves, 1 tbsp whole peppercorns, and 1 tsp salt over the fish.

  • 3

    Pour in 100ml vinegar and 3 tbsp soy sauce, making sure not to stir the pot yet.

  • 4

    Add just enough water to barely cover the fish, then turn the heat to medium.

  • 5

    Bring to a boil, then immediately reduce to a simmer and let it cook for 15 minutes without stirring.

  • 6

    Drizzle 50ml oil over the fish and cook for another 5 minutes to mellow the acidity.

  • 7

    Turn off the heat and let the dish rest for 10 minutes to allow the flavors to meld.

Frequently Asked Questions

What is Paksiw na Isda?

Paksiw na Isda is a Filipino fish stew simmered in vinegar, garlic, peppercorns, and soy sauce. It is a staple dish in the Philippines typically served as a main course for lunch or dinner with steamed rice.

Why shouldn't I stir the pot?

Stirring can cause the fish to break apart easily.

Can I use any fish?

Firm, white-fleshed fish like bangus (milkfish) or tilapia work best.

How long does it last?

Because of the vinegar, it actually tastes better the next day.

What if it's too sour?

You can add a small amount of sugar to balance the acidity.

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