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Fish Adobo sa Gata

Learn how to make delicious Fish Adobo sa Gata with this easy recipe. Discover the key ingredients and cooking tips to make this Filipino favorite!
Prep Time7 minutes
Cook Time17 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: adobo sa gata, coconut milk, fish adobo
Servings: 4 servings
Calories: 437kcal
Author: Manny

Ingredients

  • 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

Garnish:

  • Diced tomato & onions
  • Chopped spring onion

Instructions

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.

Notes

Cooking Tips for Fish Adobo sa Gata:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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%