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
HOW TO COOK:
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!