Adobong isda (fish in tangy sauce)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Hito (catfish) dressed (or pickerel or trout) |
| 4 | Cloves garlic, crushed | |
| ⅓ | cup | Vinegar |
| ¼ | cup | Water |
| 1 | tablespoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | small | Bay leaf |
| 3 | tablespoons | Cooking oil |
Directions
1. Put fish in porcelain or teflon skillet. Combine the rest of ingredients except cooking oil, and pour over the fish.
2. Over medium heat, bring to a boil. Cover, lower heat and simmer f about 10 minutes turning fish once.
3. Transfer fish to a dish. Let sauce in skillet simmer until reduce Transfer to a small bowl and set aside.
4. Heat oil in skillet. Fry fish until brown on all sides. Place on serving dish. Pour sauce over it.
Preparation and cooking time: 30 minutes Serves 4-5 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)