Adobong Isda (Fish In Tangy Sauce)
 

A neighbor gave me this recipe after I tasted this at her house. It's very
good. Not sure where it originates from but I believe it's Asian or possibly
Philippino.

Adobong Isda (Fish In Tangy Sauce)

2 lb hito (catfish) dressed or pickerel or trout
4 cloves garlic, crushed
1/3 cup vinegar
1/4 cup water
1 Tbsp salt
1/4 tsp pepper
1 small bay leaf
3 Tbsp cooking oil

Put fish in porcelain or teflon 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 reduced. 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. Serves 4 to 5.


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