One of my favorite fish recipes, might be one of yours too, is (drum roll please....) Adobong Isda. Why? First, it's adobo so it tastes good; second, it requires not a lot of ingredients; third, it doesn't cost much; fourth, it doesn't spoil fast, fifth, it tastes great when fried the next day, sixth... well, I could go on... and on... and on.. and bore you to death. But you see now why I am so fond of Adobong Isda Recipe, right?
Adobong isda definitely fits the profile of a good candidate for home cooking so every Pinoy must serve this on their dinner table. To show you how easy it is to cook, here's how I make my Adobong Isda.
For adobong isda, I prefer using small to medium-sized matambaka (i think it is called big-eyed scad in english). If price of matambaka is steep, I use galunggong which we call "moro-moro" in Davao. I guess you can use other fish but I personally haven't really tried it aside from those two.
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