🇵🇭 Philippines · Food
Paksiw na Isda
By eatmundo · August 4, 2026
A classic Filipino fish stew poached in a vinegar-based broth. It is tangy, savory, and preserves the freshness of the fish perfectly.
Ingredients
check them off as you prepareHow 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
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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