INGREDIENTS:
- A bunch of spinach. The kind you get from the Asian supermarket needs a lot of cleaning. You may substitute Chinese Spinach, Water Spinach or something that looks similar.
- 1 lb of Mackerel (you can get more, just make sure it fits in your pot)
- Sliced fresh garlic (about 2 cloves)
- Soy Sauce (use Filipino brands)
- Vinegar (do not go with fancy variants, regular or spiced vinegar works just fine)
- Fried Garlic (you can find it in some Asian stores, or you can just make it yourself)
- A tablespoon of cooking oil
Equipment:
- Frying pan
- Lid to cover it (you can use a big enough stainless steel bowl for this)
INSTRUCTIONS:
- In a shallow pan, measure equal parts water, soy sauce and vinegar – this measurement is not set in stone. Some people prefer it to be more acidic, some people prefer it to be more salty. If this is your first time making Adobo, the 1:1:1 ratio works. Adjust it when you make it again. You don’t need to soak the fish in it you’ll just be stewing it in the solution. Add one tablespoon of oil, to avoid the fish from sticking to the bottom. Add sliced garlic.
- Turn on your stove to medium low heat. Once it boils, cover. 5 minutes after it boils, check the fish. Check earlier if your fish is smaller.
- Check the fish tail – If it has split, you know that that side is done. Flip it over, gently.
- Right after flipping, add the spinach on top. Don’t worry if it’s not thoroughly dried – it’s fine if it is damp. Cover. This is when the big metal bowl cover works – you don’t need to press the spinach down with the cover.
- After about 3-5 minutes, you are done. Arrange on a plate and serve with white rice.
Source: Cooking with Stellaaa
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