Serving
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Fish Adobo
Philippine
  -   Adobong Isda
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
25 min  
Prep
A mildly tart fish dish from the Philippines, the world capital for cooking with vinegar. As are many Philippine dishes, it's simple and easy to make. This recipe, with rice, will serve two, or four Asian style with several other dishes.




1-1/4
2
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3
2
1
1/4
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1
#
cl
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T
T
t
t
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T
Fish (1)
Garlic
--Broth
Vinegar (2)
Water
Salt
Pepper, black  
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Oil
Prep   -   (10 min)
  1. Cut Fish into pieces of the desired size, 1-1/2 inch on a side and 1/2 to 3/4 inch thick is usually good.
  2. Crush GARLIC and chop fine.
  3. Mix together all Broth items.
Run   -   (15 min)
  1. Heat Oil in a spacious sauté pan and fry Garlic until it threatens to color.
  2. Stir in Fish and Broth mix. Bring to a boil and simmer covered for about 8 minutes, turning the fish once.
  3. Uncover and simmer until sauce is reduced by about half.
  4. Serve with steamed Jasmine rice.
NOTES:
  1. Fish:   Vietnamese Catfish (Basa / Swai / Tra) works well this dish, or any other available light fleshed fish that holds together with wet cooking. The photo specimen was done with skin-on American Channel Cat, which may be a bit extreme for some people.
  2. Vinegar:   This should be one of the fine vinegars available from Philippine markets. The photo specimen was made with Coconut Vinegar, but Palm or Cane vinegar could also be used. Lacking the real thing, use white wine vinegar, or if lacking that, distilled white vinegar - not as flavorful and a bit harsher so use a touch less. For details see our Sours page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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