Adobong Isda (fish in Tangy Sauce)
 

Adobong Isda (fish in Tangy Sauce)

Serving Size : 4

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 sm 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.

Preparation and cooking time: 30 minutes
Serves 4-5
Recipes by Dennis Santiago, TWS bbs, formatted by Manny Rothstein

Per Serving (excluding unknown items): 1449 Calories; 164g Fat (99.6%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 32
1/2 Fat; 0 Other Carbohydrates.

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