Recipe Name: Adobong Isda (Fish in Tangy Sauce)
| 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. | |||