3 - 4 servings
How to cook Pinoy Adobo Mackerel and Eggplants
- 2 large tanigue (Spanish mackerel), bangus (milkfish), or galunggong (round scad); washed and sliced into 2 pieces
- 1 large talong (eggplant), sliced
- 1 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- 4 tablespoons olive or any other type of cooking oil
- 1 large fresh chili pepper
- 4 cloves garlic, crushed and sliced
- 1/2 cup onions, sliced
- 2 tablespoons ginger, sliced thin
- 12 whole black peppercorns
- 4 dried bay leaves
- Salt (just a little) to taste
- In a pan, distribute evenly at the bottom half of garlic, ginger and onions.
- Arrange sliced fish and eggplant on top of the spices.
- Pour water, vinegar, soy sauce and 2 tablespoons of oil.
- Add evenly the remaining half of garlic, ginger and onions. Add salt (just a little), whole black peppercorns and dried bay leaves. Cook in medium fire. When it starts to boil lower the fire to medium-low and continue to simmer.
- When half of the liquid had evaporated, slowly turn the sliced fish over. Add fresh chili pepper.
- When liquid had almost evaporated, add oil. Simmer for another minute.
- Serve the Fish Pinoy Adobo Mackerel and Eggplants (Adobong Tanigue at Talong) hot with rice.
The Filipino name for the Adobo Mackerel and Eggplants is Adobong Tanigue at Talong.
The Filipino Pinoy Adobo Mackerel and Eggplants (Adobong Tanigue at Talong) 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 Pinoy Adobo Mackerel and Eggplants serves/makes: 3 - 4 servings
The Pinoy Adobo Mackerel and Eggplants (Adobong Tanigue at Talong) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Mackerel
Preparation Method: Poached/Simmered