Adobong Isda (Fish in Tangy Sauce)
A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pound |
hito
catfish, pickerel or trout, dressed |
* |
| 4 | cloves |
garlic
crushed |
|
| ⅓ | cup |
vinegar
|
|
| ¼ | cup |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | whole |
bay leaves
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
hito
catfish, pickerel or trout, dressed |
* |
| 4 | cloves |
garlic
crushed |
|
| 79 | ml |
vinegar
|
|
| 59 | ml |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | whole |
bay leaves
|
*
|
| 45 | ml |
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.
