Adobong Isda (Fish in Tangy Sauce) Recipe
2 pound hito, catfish, pickerel or trout, dressed
4 cloves garlic, crushed
1/3 cup vinegar
1/4 cup water
salt, to taste
pepper, to taste
1 whole bay leaf
3 tablespoons oil
Put fish in porcelain or non-stick 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 for 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.