Fish Adobo

• Produce

  • 4 Bay leaves, dried
  • 1 tbsp Garlic
  • 1 tbsp Pepper corn, whole

• Condiments

  • 5 tbsp Soy sauce, dark

• Baking & Spices

  • 2 tbsp Sea salt

• Oils & Vinegars

  • 3 tbsp White vinegar

• Liquids

  • 1 cup Water

• Other

  • 2 lb S. round scad (galunggong, gutted and cleaned

Found on panlasangpinoy.com

Description

Ingredients

• 2 lbs. round scad (galunggong), gutted and cleaned
• 1 tablespoon minced garlic
• 4 dried bay leaves
• 1 tablespoon whole pepper corn
• 5 tablespoons dark soy sauce
• 3 tablespoons white vinegar
• 1 cup water
• 2 tablespoons sea salt

Directions

• Rub sea salt all over the fish including the inner cavity.
• Arrange the fish in a cooking pot.
• Pour-in water and soy sauce. Bring to a boil.
• Put-in garlic, pepper corn, and bay leaves. Cook uncovered for 5 minutes.
• Pour-in vinegar. Cover and allow to re-boil. Cook for 10 to 15 minutes in low to medium heat or until the liquid reduces.
• Transfer to a serving plate.
• Serve with steamed white rice. Share and enjoy!

Nutrition