Pritong Tilapia with Thick Adobo Sauce
Ringo | 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
- Set the tilapia aside.
- Dilute the flour to the water. Set aside.
- Saute the garlic until golden brown. Set some aside.
- Add onion and saute.
- Add all the remaining ingredients except the laurel leaf and boil until thick.
- Turn off the fire and add laurel leaf and cover it for about a minute.
- Remove the laurel leaf.
- In a plate, put the sauce.
- Top with the fried tilapia.
- Top with crunchy garlic.
- Serve and enjoy!