Adobong Isda (fish In Tangy Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Filipino | Filipino, Fish | 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 | T | Salt |
| 1/4 | t | Pepper |
| 1 | Bay leaf | |
| 3 | T | Cooking oil |
INSTRUCTIONS
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 f about 10 minutes turning fish once. Transfer fish to a dish. Let sauce in skillet simmer until reduce 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 (1-310-676-0492), formatted by Man Rothstein (1/24/94)
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 0mg
Sodium: 1746.7mg
Potassium: 22mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g