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+ servings

Fish Adobo

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4
Author: Vanjo Merano


  • 2 lbs. round scad galunggong, gutted and cleaned
  • 1 tablespoon minced garlic
  • 4 dried bay leaves
  • 1 tablespoon whole pepper corn
  • 5 tablespoons dark soy sauce
  • 3 tablespoons white vinegar
  • 1 cup water
  • 2 tablespoons sea salt


  • Rub sea salt all over the fish including the inner cavity.
  • Arrange the fish in a cooking pot.
  • Pour-in water and soy sauce. Bring to a boil.
  • Put-in garlic, pepper corn, and bay leaves. Cook uncovered for 5 minutes.
  • Pour-in vinegar. Cover and allow to re-boil. Cook for 10 to 15 minutes in low to medium heat or until the liquid reduces.
  • Transfer to a serving plate.
  • Serve with steamed white rice. Share and enjoy!


Serving: 4g