Filipino Pickerel Adobo 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



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


  • Iron 12.0
  • Folate 4.0
  • Calcium 11.0
  • Vitamin A 2.0
  • Vitamin C 3.0
Share X

Filipino Pickerel Adobo