Adobong Tanguige, Adobong Isda. Some variety of fish are good for adobo, tanguige or king fish is one of them. It is basically the same cooking procedure with the meat adobo. Remember though that fish are faster to cook and will easily crumble. One technique I have learned to minimized the fishy aroma of tanguige or any other fish with out scale is to rub the skin with salt and wash thoroughly before slicing or cutting, then make a final wash and rinse again rinse thoroughly. The best parts for fish adobo is the tail for bigger fish, the belly, the head and/or the collars or panga. For today’s Adobong Tanguige, Adobong Isda I used the tail of a big tanguige or king fish.
1 kilo tanguige tail or any part.
1 head garlic,feeled, crushed
2 thumb size ginger, skinned, sliced
1 tsp. peppercorns
2-3 bay leaf
3-5 pieces red hot chili pepper
1/4 cup soy sauce
1/3 cup vinegar
Using scissors cut and trim the fins and tails of tanguige. Slice fish crosswise into desired thickness. Wash thoroughly, drain and keep aside. In a medium size sauce pan put the garlic and ginger at the bottom of the pan. Arrange sliced fish side by side, add in peppercorns, bay leaf and chili. Pour in 1 to 1 1/2 cups of water, add in the vinegar, soy sauce and about 3 tbsp. cooking oil. Bring to a boil and simmer in medium heat for 20 to 30 minutes or until cooked and sauce thickens to nearly dry, season with salt if required. Serve with a lot of rice.