Adobong Isda (Fish in Tangy Sauce)

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A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

30 minutes Prep: 10 minutes Cook: 20 minutes

102 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pound	hito	catfish, pickerel or trout, dressed
4	cloves	garlic	crushed
1/3	cup	vinegar
1/4	cup	water
1	x	salt	to taste
1	x	black pepper	to taste
1	whole	bay leaf
3	tablespoons	vegetable oil

Directions

Put fish in porcelain or non-stick skillet.

Combine the rest of ingredients except cooking oil, and pour over the fish. Over medium heat, bring to a boil. Cover, lower heat and simmer for about 10 minutes turning fish once.

Transfer fish to a dish. Let sauce in skillet simmer until reduce Transfer to a small bowl and set aside.

Heat oil in skillet. Fry fish until brown on all sides. Place on serving dish. Pour sauce over it.

Reviews

I think this dish has potential to be a lot better, but I'm sure the 1 TB of salt is a typo. I didn't use the full amount of salt called for and it was still way too salty to taste anything else hardly. I'm guessing it was meant to be 1 tsp.
over 6 years ago by pattyboelte

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Nutrition Facts

Serving Size 53g

Amount per Serving

Calories 102 86% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	1%