Filipino Pickerel Adobo
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Filipino Pickerel AdoboYou can refrigerate this dish for up to two days – the pickled flavour will become more pronounced. Serve hot or cold with rice or crusty bread.1 user reviews.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 142142 cal |
| pro | 21 g21g pro |
| total fat | 5 g5g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 4 g4g carb |
| fibre | 00 fibre |
| chol | 89 mg89mg chol |
| sodium | 569 mg569mg sodium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 1212 iron |
| vit A | 22 vit A |
| vit C | 33 vit C |
| folate | 44 folate |
- Preparation time: 10 minutes
- Cook time : 15 minutes
- Total time : PT25M
You can refrigerate this dish for up to two days – the pickled flavour will become more pronounced. Serve hot or cold with rice or crusty bread.
Ingredients
- 1/2 cup red pearl onions , peeled and halved1/2 cup red pearl onions, peeled and halved
- 1/3 cup rice vinegar 1/3 cup rice vinegar
- 2 tbsp soy sauce 2 tbsp soy sauce
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 2 fresh thyme sprigs 2 fresh thyme sprigs
- 3 thin slices gingerroot 3 thin slices gingerroot
- 2 cloves garlic , minced2 cloves garlic, minced
- 2 whole cloves 2 whole cloves
- 2 bay leaves 2 bay leaves
- 1 pinch pepper 1 pinch pepper
- 1 lb pickerel fillets, skin on 1 lb pickerel fillets, skin on
Preparation
In shallow Dutch oven or deep skillet, bring onions, vinegar, soy sauce, oil, thyme, ginger, garlic, cloves, bay leaves and pepper to boil.
Meanwhile, cut fish into 3-inch (8 cm) pieces; add to pan. Reduce heat, cover and simmer, basting fish occasionally, until fish flakes easily when tested, about 10 minutes. Using slotted spoon, transfer fish to platter; cover and keep warm.
Bring sauce to boil; boil until reduced to about 1/4 cup (60 mL) and onions are softened, 2 to 3 minutes. Pour over fish.
Meanwhile, cut fish into 3-inch (8 cm) pieces; add to pan. Reduce heat, cover and simmer, basting fish occasionally, until fish flakes easily when tested, about 10 minutes. Using slotted spoon, transfer fish to platter; cover and keep warm.
Bring sauce to boil; boil until reduced to about 1/4 cup (60 mL) and onions are softened, 2 to 3 minutes. Pour over fish.
Source : Canadian Living Magazine: July 2010
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