INGREDIENTS:
- 2 lbs galunggong (round scad), gutted and cleaned
- 5 tbsp dark soy sauce
- 3 tbsp white vinegar
- 1 cup water
- 4 dried bay leaves (laurel)
- 1 tbsp minced garlic
- 1 tbsp whole pepper corn
- 2 tbsp sea salt
HOW TO COOK:
- Start by rubbing the sea salt all over the fish (including the inner cavity).
- Arrange the fish in a cooking pot.
- Pour- in the water and the soy sauce and bring to a boil.
- Put- in the garlic, pepper corn, and bay leaves.
- Cook uncovered for 5 minutes.
- Pour- in the vinegar.
- Cover and allow to re- boil.
- Once boiling, cook for 10 to 15 minutes in low to medium heat or until the liquid reduces.
- Transfer to a serving plate.
- Serve with steamed white rice. Enjoy!
IMAGE: pinoykusinero.com
Also try: Adobong Kangkong
