Adobong Isda (Fish Adobo)
Adobong Isda is the Filipino fish adaptation of the country's national dish, adobo. Fish steaks are braised in a tangy-savory mixture of vinegar, soy sauce, garlic, and bay leaves until tender and deeply flavored. The slow simmering process reduces the braising liquid into a glossy, concentrated sauce that perfectly coats the fish. This one-pot comfort food delivers the signature adobo balance of sour, salty, and umami flavors while keeping the fish moist and flaky. Served over steamed rice, it's a complete meal that transforms simple ingredients into deeply satisfying Filipino home cooking.
Ingredients
- 1 medium-sized fish about 1-2 lbs, cleaned and sliced into steaks
- 4 cloves garlic peeled and minced
- ¼ cup white vinegar
- ¼ cup soy sauce
- 1 teaspoon whole black peppercorns
- 1 cup water
- 4-5 pieces bay leaves
- 1 red chili pepper optional
- 3 tablespoons cooking oil
- 1-2 teaspoons sugar to taste
Instructions
- Heat your large saucepan over medium heat and add all ingredients except the cooking oil and sugar. The beauty of adobo is that everything goes into one pot, making cleanup a breeze. Pour in the vinegar, soy sauce, and water, then nestle the fish pieces in the liquid along with the minced garlic, bay leaves, and peppercorns. If you're using the chili pepper, add it now for a gentle kick of heat.
- Bring the mixture to a rolling boil over medium heat, which should take about 5-7 minutes. You'll start to smell the amazing aroma of the garlic and bay leaves mixing with the tangy vinegar. Once boiling, taste the liquid and add sugar gradually until you achieve the perfect balance of salty, sour, and slightly sweet flavors that makes adobo so addictive.
- Reduce the heat to low and let the fish simmer gently for 30 minutes. This slow cooking process allows the fish to absorb all those wonderful flavors while the sauce reduces and thickens into liquid gold. About halfway through the cooking time, carefully turn each piece of fish over using your wooden spoon to ensure even cooking and flavor absorption on both sides.
- Continue simmering until the fish flakes easily with a fork and the sauce has thickened to a glossy, rich consistency that coats the back of your spoon. The liquid should have reduced by about half, concentrating all those beautiful flavors. Remove the bay leaves before serving, then carefully transfer the fish and sauce to your serving platter.
- Serve immediately over steamed white rice, making sure to spoon plenty of that incredible sauce over everything. The rice will soak up the adobo sauce, creating the perfect bite every time.
Tips from Lola's Kitchen
- Choose firm fish like tanguige, mackerel, or salmon that won't fall apart during the long simmering process
- Don't stir the fish too much while cooking - gentle turning prevents the pieces from breaking
- Let the adobo rest for 10 minutes after cooking to allow the flavors to settle and the sauce to thicken further
- Start with less sugar and add more to taste - you can always add more but you can't take it away
- Use a wide, shallow pan if possible to give the fish more surface contact with the flavorful liquid
- Save some of the cooking liquid to drizzle over rice - it's pure flavor gold
Tried this recipe?Let us know how it was!