Adobong Tanguige or Adobong Isda Recipe

Adobong Tanguige, Adobong Isda

Adobong Tanguige, Adobong Isda


  • 1 kg. tanguige tail or any part.
  • 1 head garlic, crushed
  • 2 thumb size ginger, sliced
  • 1 tsp. peppercorns
  • 3 bay leaf
  • 3-5 pcs. chili pepper
  • 1/4 c. soy sauce
  • 1/4 c. vinegar
  • salt
  • cooking oil


  1. Using scissors cut fins and tails of tanguige. Slice fish crosswise into desired thickness.
  2. Wash thoroughly sliced fish and drain keep aside. In a sauce pan put garlic and ginger at the bottom.
  3. Arrange sliced fish side by side, add in pepper corns, bay leaf and chili. Pour in 1 to 1 1/2 cups of water, add in vinegar, soy sauce and 3 tbsp. cooking oil.
  4. Bring to a boil and simmer in medium heat for 20 to 30 minutes or until cooked and sauce thickens to nearly dry, season with salt if required.
  5. Serve with a lot of rice.
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