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Fish Adobo
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Servings:
4
Author:
Vanjo Merano
Ingredients
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
Instructions
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!
Nutrition
Serving:
4
g