Adobong Swordfish
lalaine manalo
Succulent fish steaks are simmered dry in a garlicky soy sauce mixture.
ingredients
- 4 swordfish fillets, around 4 to 5 oz each
- 1/2 cup vinegar
- 1/4 soy sauce
- 1/2 onion, finely sliced
- 5 to 6 cloves garlic, peeled and minced
- 1 thumb-sized ginger, finely sliced
- 1 to 2 pcs bay leaf
- 2 tbsps vegetable oil
- salt
- freshly-cracked pepper
- chili pepper, optional
directions
- 1
In a pot, heat oil. Saute onions, ginger and garlic, until aromatic.
- 2
Pour in vinegar and soy sauce. Allow to boil until slightly concentrated, around 3 to 4 minutes. Gently add fish steaks. Season with freshly-cracked pepper to taste. Add chili pepper, if desired.
- 3
Cover and simmer until fish flakes easily with a fork and sauce is reduced to almost dry. Season with salt to taste. Serve hot with steamed rice.
Source: lalaine manalo
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