Adobo (a Filipino dish simmered in vinegar and soy sauce) is a Filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef or fish. There are lots of variations in cooking adobo recipe.
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or “boneless bangus”, has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and mullet may be substituted.
Ingredients
- 1 medium sized (about 2 pounds) bangus (milkfish), sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup vinegar
- 1/3 cup water
- 1 teaspoon vetsin
- Cooking oil
Instructions
- Combine all ingredients and marinate the bangus (milkfish) slices in this mixture. Let stand for 1 hour.
- Drain bangus. Set aside vinegar mixture.
- Fry bangus. When golden brown, set aside and fry garlic. Add vinegar mixture.
- When it boils, drop in fried bangus. Simmer for 10 minutes.