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Pritong Tilapia with Thick Adobo Sauce

Pritong Tilapia with Thick Adobo Sauce

| On 29, Nov 2014

Tilapia is one of those fishes that Filipinos can’t resist buying. Me, I love it because of the soft flesh.

However, I only love the small and medium-sized tilapia. I won’t touch those overly huge kinds as I found them really bland; as in no taste at all.

For me the best way to serve it is deep fried with crunchy belly and head part. I would pair it with tomato and sweet & spicy shrimp paste with steaming hot rice! Then, I’m in heaven and diet set aside.

Just recently, I tried something new. I created a sauce that can be paired our deep fried tilapia and came up with an adobo sauce.



  • Deep fried tilapia (salted, preferred crunchy)
  • 5 cloves garlic – finely minced
  • 1/2 medium onion – finely chopped
  • 1/2 cup vinegar
  • 1/2 cup soy sauce
  • 3/4 cup water
  • 1 tablespoon brown sugar
  • 1/2 tablespoon flour
  • 1 laurel leaf
  • Ground pepper
  • Oil


  1. Set the tilapia aside.
  2. Dilute the flour to the water. Set aside.
  3. Saute the garlic until golden brown. Set some aside.
  4. Add onion and saute.
  5. Add all the remaining ingredients except the laurel leaf and boil until thick.
  6. Turn off the fire and add laurel leaf and cover it for about a minute.
  7. Remove the laurel leaf.


  1. In a plate, put the sauce.
  2. Top with the fried tilapia.
  3. Top with crunchy garlic.
  4. Serve and enjoy!

Learn more the author of this post:

I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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