Pritong Tilapia with Thick Adobo Sauce

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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.

Ingredients:

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
• Oil

Read: Tilapia Steak with Red Wine Sauce Recipe

Procedure:

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

Finishing:

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

Notes:

• 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.