Adobong Isda (Fish In Tangy Sauce)

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

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

Adobong Isda (Fish In Tangy Sauce) printer friendly version located here. (Just the recipe. Nothing else.)
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