Go Back
Adobong Tanigue Pin It!
Print Recipe

How to Cook Adobong Tanigue (Spanish Mackerel Adobo)

Adobong tanigue is a flavorful Filipino dish featuring Spanish mackerel steaks simmered in a tangy, savory sauce of soy sauce, vinegar, garlic, and spices.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Fish Recipes
Cuisine: Filipino
Keyword: adobong tanigue panlasang pinoy style, adobong tanigue recipe, adobong tanigue with vinegar, best adobong tanigue recipe, easy adobong tanigue, Filipino fish adobo, how to cook adobong tanigue, Spanish mackerel adobo, tanigue adobo, traditional adobong tanigue
Servings: 3 servings
Calories: 231kcal
Author: Manny

Ingredients

  • 1/2 kilo Tanigue steaks
  • 1 pc medium size onion
  • 3 cloves garlic crushed
  • 1 inch ginger chopped
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1 tsp. ground black pepper
  • 2 pcs laurel leaves
  • 1 tsp brown sugar
  • Cooking oil

Instructions

How to cook Adobong Tanigue:

  • Fry tanigue steaks until golden brown. Set aside.
  • In an empty pan pour 1 tablespoon cooking oil and saute garlic, onion and ginger.
  • When garlic turns a little brown and onion is already cooked, add soy sauce, laurel leaves, brown sugar and pepper.
  • Let it simmer for 1 to 2 minutes then add the fried tanigue steaks and gently stir cook until the sauce sticks with the fish.
  • Just be careful not to break the tanigue steaks when stirring. Serve hot.

Notes

Cooking Tips:

Fry the Tanigue Steaks First

Before simmering in the sauce, lightly fry the tanigue steaks until golden brown. This step seals the surface of the fish, helping it stay firm and intact during cooking. Skipping this step can cause the delicate fish to flake and break apart in the sauce.

Stir Gently to Keep the Fish Whole

When adding the fried steaks back into the sauce, use a wide spatula and a slow, careful motion. Stirring too hard or too often can cause the fish to fall apart into pieces. Gently spooning the sauce over the fish instead of stirring works best for maintaining the steaks' shape.

Let the Sauce Reduce to Intensify Flavor
Allow the adobo sauce to simmer until it slightly thickens and clings to the fish. This reduction deepens the savory, tangy-sweet flavors that make adobong tanigue so delicious. Rushing this process can leave the sauce watery and the dish tasting flat.