Filipino Pickerel Adobo

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2010

Ingredients

  • 1/2 cup red pearl onion peeled and halved
  • 1/3 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon extra-virgin olive oil
  • 2 fresh thyme sprigs
  • 3 gingerroot
  • 2 cloves garlic minced
  • 2 whole cloves
  • 2 bay leaves
  • 1 pinch pepper
  • 1 lb pickerel fillet, skin on

Method

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.

Nutritional facts Per serving: about

  • Sodium 569 mg
  • Protein 21 g
  • Calories 142.0
  • Total fat 5 g
  • Cholesterol 89 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Filipino Pickerel Adobo

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