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How to Cook Paksiw na Hiwas: A Filipino-Inspired Dish

Learn how to prepare paksiw na hiwas at home.

Learn how to prepare paksiw na hiwas at home.

What Is Paksiw? What Is Hiwas?

Paksiw is a Filipino cooking technique wherein fish is simmered in vinegar, resulting in a tangy broth. Other spices are often added to make it more flavorful.

Hiwas, known in English as moonfish or opah, is a popular disk-shaped fish in the Philippines.

I added vegetables to my paksiw na hiwas recipe to make it a complete and healthy meal.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

2 to 3 servings


  • 500 grams hiwas (moon fish or opah), cleaned and cut in half
  • 100 grams eggplant, sliced
  • 50 grams ladies finger, sliced
  • 50 grams snow peas, snapped in half
  • 50 grams string beans, cut into 2-inch pieces
  • 50 grams winged beans, snapped in half
  • 2 tomatos, sliced
  • 2 scallions, chopped
  • 2 long green chilis
  • 1 inch ginger, sliced
  • 1 cup water
  • 1/2 cup vinegar
  • salt, to taste
  • pepper, to taste


For Preparation:

  • 3 large bowl
  • 2 medium bowl
  • chopping board
  • knife

For Cooking:

  • pot
  • cooking spoon


  1. Arrange the fish in the pan.
  2. Pour in the vinegar, water, and other spices.
  3. Cover and simmer until fish is almost cooked.
  4. Add the vegetables on top. Cover the pan.
  5. Continue to simmer until the fish and vegetables are well cooked.
Paksiw na isda

Paksiw na isda

Tips and Techniques

  • This recipe is very versatile. You can add any vegetables that are available.
  • Omit the long green chilis, if you don't like them.
  • Try adjusting the amount of vinegar. Different amounts of vinegar yield a different results.
  • There are so many types of vinegar that are available. Try different types and find the one you like best for this dish.
  • If hiwas (moonfish) is not available, you may substitute another kind of fish.
  • Avoid using an aluminum pan when cooking with vinegar. Vinegar is acidic, which may cause an aluminum pan to corrode.

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