INGREDIENTS:
For Cooking:
- 1 kilo fresh galunggong, medium size, cleaned
- 2 medium sized onions, sliced
- 5 cloves garlic, minced for sautéing
- 1 thumb ginger, sliced thick
- 2 tbsp vegetable oil for sautéing
- 2 bay leaves
- ¼ c water
- 2 tbsp oyster sauce
- 1 c vegetable oil for frying
- 2 medium tomatoes sliced round, to garnish
- 1 medium cucumber sliced round, to garnish
For Marinade:
- 1 c vinegar
- 2 tsp salt
- ½ head native garlic, crushed
- ¼ tsp ground black pepper
INSTRUCTIONS:
- Marinate galunggong in vinegar, salt, garlic and ground black pepper overnight.
- In hot oil, sauté garlic, onions and ginger. Add fish and the marinade. Add water. Add oyster sauce. Bring to a boil without stirring.
- When mixture boils, lower heat and add bay leaves. Allow to simmer for 30 minutes or until the liquid has been reduced.
- Remove the fish. Fry the adobong galunggong in vegetable oil until crispy, but do not overcook. Remove from oil then drain.
- Serve hot the fried adobong galunggong on a platter garnished with tomatoes and cucumber. Serve adobo sauce on the side. Enjoy!
Source: Filipino Foods And Recipes
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