Adobong Bihud (Fish Roe Adobo) Recipe

Serves/Makes: 2 serving


  • 1/2 pound tuna roe
  • 1 - 2 medium fresh chili pepper
  • 5 cloves garlic, minced
  • 1/4 cup onions, sliced
  • 2 tablespoons ginger, sliced thin
  • 12 whole black peppercorns
  • 4 dried bay leaves
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/8 cup soy sauce
  • 2 tablespoons olive oil or any type of cooking oil
How to cook Adobong Bihud (Fish Roe Adobo):
  • In a pan, arrange half of garlic, onions and ginger to serve as bedding.
  • Carefully place the tuna roe on top of it.
  • Pour water, vinegar,soy sauce and olive oil. Place the remaining half of garlic, onions and ginger on the top and sides of the tuna roe.
  • Sprinkle whole black peppercorns and add-on dried bay leaves.
  • Marinate for 15-30 minutes.
  • Cook in medium low fire and bring to a boil.
  • When it started boiling, simmer in low fire.
  • When half of the liquid had been evaporated, carefully flip the tuna roe to the other side. Place the fresh chili pepper on top of the tuna roe.
  • Continue to simmer until almost all liquid had been evaporated.
  • Serve the Fish Roe Adobo hot with rice.
Adobong Bihud (Fish Roe Adobo) recipe


The Filipino Adobong Bihud (Fish Roe Adobo) recipe so quick and easy to cook - healthy as well.


Adobo (a Filipino dish cooked in vinegar and soy sauce) is a Filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef or fish. There are lots of variations in cooking adobo recipe.

This recipe for Adobong Bihud (Fish Roe Adobo) serves/makes: 2 serving

The Filipino Adobong Bihud (Fish Roe Adobo) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.

Main Ingredient: Tuna (more Tuna recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Filipino (more Filipino recipes)

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