Fish Adobo sa Gata is a classic Filipino dish that combines the tangy flavors of adobo with the creaminess of coconut milk. This delicious dish is easy to prepare and perfect for any occasion. In this recipe, we will guide you through the step-by-step process of cooking Fish Adobo sa Gata, from preparing the ingredients to garnishing the dish.
Preparing the Ingredients
To start, you will need to prepare the ingredients for the dish. This includes washing and draining the fish steak, seasoning it with salt, and frying it until golden brown. It is important to make sure that excess water is removed from the fish before seasoning it with salt. This can be done by putting the fish in a colander or using paper towels to absorb the liquid.
Aside from the fish, you will also need garlic, ginger, green chilies, laurel leaves, black peppercorns, vinegar, soy sauce, sugar, and coconut milk. These ingredients are essential in creating the tangy and creamy flavor of the dish.
Cooking the Dish
Once all the ingredients are prepared, you can start cooking the dish. The first step is to reduce the oil in the pan and add the garlic, ginger, and green chilies. These ingredients add a subtle yet flavorful kick to the dish. After this, add the laurel leaves, black peppercorns, vinegar, soy sauce, sugar, and coconut milk to the pan.
Bringing the mixture to a boil and letting it simmer until the sauce is reduced and slightly thick is the next step. This helps to intensify the flavors of the dish while also creating a creamy texture. It is important to make sure that the dish is not overcooked as this can cause the coconut milk to curdle.
Garnishing the Dish
After cooking, you can transfer the Fish Adobo to a serving plate and garnish it with diced tomatoes and onions, as well as chopped spring onion. The garnishes not only add color to the dish but also provide a fresh and crunchy texture that balances out the creamy sauce.
Serving and Enjoying the Dish
Once garnished, your Fish Adobo is ready to serve. It is best served hot and enjoyed with steamed rice. The dish is perfect for family dinners, potlucks, and any special occasion.
Fish Adobo sa Gata is a dish that has a rich and unique flavor that is sure to impress your guests. It is a great dish for those who love the tangy flavors of adobo and the creamy texture of coconut milk. What’s great about this dish is that it can be made with any type of fish, making it versatile and perfect for those who love to experiment with different ingredients.
Overall, this recipe is an easy dish to prepare that is packed with flavor. By following the simple steps outlined in this recipe, you can prepare this delicious dish and impress your family and friends with your cooking skills. Whether you are a beginner or an experienced cook, this dish is sure to be a crowd-pleaser.
Notes About the Ingredients:
The recipe calls for either Tanigue or yellow fin tuna, both of which are great choices for this dish. These types of fish have a firm texture and a mild flavor that pairs well with the tangy and savory flavors of the adobo sauce.
This ingredient adds a rich and creamy texture to the dish, balancing out the sourness from the vinegar and the saltiness from the soy sauce. Coconut milk is a common ingredient in many Filipino dishes, and it is known for its health benefits such as boosting heart health and supporting digestion.
A staple ingredient in Filipino cuisine, soy sauce adds a savory umami flavor to the dish. It also helps to tenderize the fish and enhances its natural flavors. When choosing soy sauce, it’s best to go for a high-quality brand with less sodium content to make the dish healthier.
Vinegar is an essential ingredient in Filipino adobo dishes as it adds a tangy and sour flavor to the sauce. The acidity in the vinegar also helps to tenderize the fish and balance out the richness of the coconut milk.
Ginger adds a spicy and fragrant flavor to the dish, balancing out the richness of the coconut milk and the sourness of the vinegar. It also has many health benefits, including reducing inflammation, aiding digestion, and boosting immunity.
Fish Adobo sa Gata
- 500 grams fish steak Tanigue or yellow fin tuna
- salt to taste
- cooking oil for frying
- 2 cloves garlic crushed
- 1 tbsp ginger strips
- 1 pc long green chili sliced
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 Tbsp. sugar
- 1 cup coconut milk
- 2 pcs laurel leaves
- 1 tsp whole black pepper
- Diced tomato & onions
- Chopped spring onion
How to Cook Fish Adobo sa Gata
- Wash and drain the fish steak. Put in the colander to drain excess water or you can use paper towels to absorb the liquid.
- Season with salt by rubbing the fish steak on all sides. Heat cooking oil in a pan and fry the fish until golden brown on both sides.
- Reduce the oil from the pan to 2 tablespoon with out removing the fish from the pan.
- Then add garlic, ginger, green chilies, laurel leaves, black peppercorns, vinegar, soy sauce and coconut milk.
- Bring the mixture into to boil and simmer until the sauce is reduced and slightly thick.
- Turn off heat and transfer to a serving plate and garnish with diced tomatoes and onions. Sprinkle with chopped spring onion then serve hot.
- Drain the excess water from the fish: Before seasoning the fish with salt, make sure to drain any excess water. This will help the fish absorb the flavors better and prevent it from becoming too watery during cooking.
- Fry the fish until golden brown: To get a crispy and golden brown exterior, make sure to fry the fish until it's cooked through and has a slightly charred texture. This will also help to enhance the flavor and give the fish a nice texture.
- Use a high-quality brand of soy sauce: Soy sauce is a key ingredient in adobo dishes, so it's important to use a high-quality brand that's not too salty. A good soy sauce will enhance the flavors of the dish without overpowering it.
- Simmer the adobo sauce until slightly thickened: After adding the coconut milk and other ingredients to the pan, make sure to simmer the sauce until it's slightly thickened. This will help to bring out the flavors and create a smooth and creamy texture.
- Garnish with fresh herbs and vegetables: Adding diced tomatoes, onions, and chopped spring onion as a garnish not only adds color to the dish but also enhances the flavors and adds a fresh and crunchy texture.
- Serve hot: Fish Adobo sa Gata is best served hot and fresh. Reheating the dish may cause the coconut milk to separate, affecting the texture and flavor of the dish.
Nutrition Notes:Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Information:Amount per Serving:250g, Calories:437kcal, From fat:253, Total fat:29.7g, Saturated Fat:25.6g, Trans Fat:0g, Cholesterol: 50mg, Sodium: 1157g, Total Carbohydrate: 9g, Dietary Fiber: 2g, Sugars: 6g, Protein: 35g, Vitamin A: 3%, Vitamin C: 11%, Calcium: 3%, Iron: 14%