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Adobong Isda (Fish In Tangy Sauce) fish, filipino 2 lb hito (catfish) dressed (or pickerel; or trout) 4 cloves garlic, crushed 1/3 cup vinegar 1/4 cup water 1 tablespoon salt 1/4 teaspoon pepper 1 small bay leaf 3 tablespoon 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 for about 10 minutes turning fish once. 3. Transfer fish to a dish. Let sauce in skillet simmer until reduced 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 Manny Rothstein (1/24/94) Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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