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Easy Fish Adobo Recipe


2 lbs galunggong (round scad), gutted and cleaned

5 tbsp dark soy sauce

3 tbsp white vinegar

1 cup water

4 dried bay leaves (laurel)

1 tbsp minced garlic

1 tbsp whole pepper corn

2 tbsp sea salt


Start by rubbing the sea salt all over the fish (including the inner cavity).

Arrange the fish in a cooking pot.

Pour- in the water and the soy sauce and bring to a boil.

Put- in the garlic, pepper corn, and bay leaves.

Cook uncovered for 5 minutes.

Pour- in the vinegar.

Cover and allow to re- boil.

Once boiling, cook for 10 to 15 minutes in low to medium heat or until the liquid reduces.

Transfer to a serving plate.

Serve with steamed white rice. Enjoy!


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