| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Filipino | Fish, Filipino | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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)
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