Adobong Isda (Fish in Tangy Sauce) |
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Ingredients And Procedures |
| Ingredients | | | 2 | pound | hito, catfish, pickerel or trout, dressed | | | 4 | cloves | garlic, crushed | | | 1/3 | cup | vinegar | | | 1/4 | cup | water | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | 1 | whole | bay leaf | | | 3 | tablespoons | 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.
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