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Adobong Isda (Fish in Tangy Sauce)

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Recipe

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

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low 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
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cup vinegar
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¼ cup water
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1 x salt
to taste
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1 x black pepper
to taste
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1 whole bay leaves
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3 tablespoons vegetable oil
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Ingredients

Amount Measure Ingredient Features
907.2 g hito
catfish, pickerel or trout, dressed
*
4 cloves garlic
crushed
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79 ml vinegar
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59 ml water
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1 x salt
to taste
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1 x black pepper
to taste
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1 whole bay leaves
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45 ml vegetable oil
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 10286% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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