Adobado

I do not exactly know the name of this dish but it was my SIL from Ilo-ilo who introduced this to me. Of course when she cooked it, the outcome was not the way she wanted it to look like so she never cooked it again. I know she called it "Adobado" and said it was an Ilongo dish.

When I went to the Filipino restaurant a few blocks from our place, they had this tilapia which looked close to what my SIL cooked. Out of curiosity, I ordered it even though it was a little pricey.

I bought a tilapia last night and wanted to remind my kids about this recipe. While I had Inabraw, I thought they’d like this.

Ingredients:

Thumb sized ginger finely chopped
1 medium onion, finely chopped
1 tilapia, gutted and scaled
10 tbsp of vinegar
salt to taste
dash of freshly cracked peppercorns
½ can of coconut milk
1 pcs of eggplant, sliced diagonally
about 4 pcs of jalapenos
½ cup of water
2 tsp of sugar


Lay the tilapia flat in a pan. Add the ginger, onion, vinegar, salt and pepper. Cover pan and simmer for about 10 minutes. Add the coconut milk and the eggplant and simmer further for another 5 minutes. Add water if necessary and add the sugar and the jalapeno. Cover the pan and cook for another 1 minute. Let sit for about 5 minutes. Serve.