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Adobong Isda (Fish in Tangy Sauce)

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Filipino Fish/seafoo


  • 2 lb Hito (catfish) dressed (or pickerel or trout)
  • 4 Cloves garlic, crushed
  • 1/3 c Vinegar
  • 1/4 c Water
  • 1 tb Salt
  • 1/4 ts Pepper
  • 1 sm Bay leaf
  • 3 tb Cooking oil


1. Put fish in porcelain or teflon skillet. Combine the rest of ingredients except cooking oil, and pour over the fish.
2. Over medium heat, bring to a boil. Cover, lower heat and simmer f about 10 minutes turning fish once.
3. Transfer fish to a dish. Let sauce in skillet simmer until reduce Transfer to a small bowl and set aside.
4. 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 (1-310-676-0492), formatted by Man Rothstein (1/24/94)