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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

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

  2. Arrange the fish in a cooking pot.

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

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

  5. Cook uncovered for 5 minutes.

  6. Pour- in the vinegar.

  7. Cover and allow to re- boil.

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

  9. Transfer to a serving plate.

  10. Serve with steamed white rice. Enjoy!