Adobong Bangus by Mommy Ni Five N Six

As a part of Holy Week tradition, Catholics are encouraged to practice "no meat" meals every Friday after the Ash Wednesday. That means no chicken, pork, and beef.

So here's my Adobong Bangus recipe. Hope you'll like it.

Ingredients:

1 whole bangus (clean and cut)
2 tbsp cooking oil
1/4 cup soy sauce
2 cups water
1/8 cup vinegar
5 tsp sugar
3-4 pcs Bay leaves
1 tsp whole pepper corn
1 tsp black pepper
1 pc medium onion (Chopped)
1/2 - 1 whole garlic. (Chopped) (Every Adobo's secret = lots of garlic.

Procedure:

1. Marinate the fish (bangus/milkfish) in soy sauce, garlic (half of what you have prepared), black pepper for 10-15 minutes.
2. Saute the remaining garlic and the onion.
3. Pour in the marinade. Then put the fish.
4. Add water and bring it to boil for 20 minutes.
5. Add the whole pepper corn, bay leaves, and the vinegar.
6. Lastly, add the sugar.

*Note: You may double the ingredients if you want your adobo be more saucy.
You may also add some green pepper or jalapeno if you want a spicy adobo.

Enjoy.

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