Reliving Mom’s Cooking – Pinangat na Hiwas

Instead of frying, we opted to cook galungong this way, but my personal favorite fish is hiwas (flat-darkmeat-silver-fish). My mom called this dish pinangat but I think it’s more appropriately called adobo because of similarity in ingredients. Anyway, you can call it any name you like… for me this is yummy! 🙂



1/2 kilo Galungong or Hiwas

1/4 cup cane vinegar

1/4 cup water

1 tsp. salt

1/4 spr ground pepper

3 cloves garlic, crushed or sliced

vegatble oil or olive oil for drizzling


1. Clean and wash fish.

2. Arrange in a pot.

3. Put the garlic, salt, ground pepper, vinegar and water.

4. Simmer unti fish is cooked and almost dry.

5. Drizzle with oil and turn off heat.

6. Enjoy! 🙂

Note: This is best eaten with rice. Either hot steamed rice or freshly fried garlic rice.


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