Are you looking for a pritong tilapia dish with a twist? Look no more and make Pritong Tilapia with Thick Adobo sauce.
Probably, the most recognized fish in the market is tilapia. It’s always available, cheap, and somehow, delicious.
Me, I also love this but only small and medium-sized. I don’t like those jumbos because when they are cooked, they are bland and flaky. It’s like eating wet cardboard.
Anyhow, I love my tilapia fried with a crunchy belly. This recipe involves a thick adobo sauce that goes along well with the crunchy fried tilapia.
This recipe is for a person only. I suggest you use the medium-sized tilapia because when deep-fried, the fins and belly will crunch while retaining the soft and chewy texture of the flesh.
- 1 medium tilapia – scales removed and cleaned properly
- 5 cloves garlic – finely minced
- 1 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
- Salt and pepper
- Season the tilapia with salt and pepper.
- Fry until crunchy. Then, set 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!
- Slicing the body of the tilapia before frying won’t just allow the seasonings to penetrate through the flesh. When frying, it will lessen the chances of cooking it raw.
- You can also put chilies.
- This pritong tilapia with thick adobo sauce is best eaten with steaming hot rice.