Instead of frying, we opted to cook galungong this way, but my personal favorite fish is hiwas (flat-darkmeat-silver-fish). My mom called this dish pinangat but I think it’s more appropriately called adobo because of similarity in ingredients. Anyway, you can call it any name you like… for me this is yummy! 🙂
1/2 kilo Galungong or Hiwas
1/4 cup cane vinegar
1/4 cup water
1 tsp. salt
1/4 spr ground pepper
3 cloves garlic, crushed or sliced
vegatble oil or olive oil for drizzling
1. Clean and wash fish.
2. Arrange in a pot.
3. Put the garlic, salt, ground pepper, vinegar and water.
4. Simmer unti fish is cooked and almost dry.
5. Drizzle with oil and turn off heat.
6. Enjoy! 🙂
Note: This is best eaten with rice. Either hot steamed rice or freshly fried garlic rice.