| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 271 | 9g | 2g | 6g |
| sugars | fibre | protein | salt |
| 2g | 1g | 38g | 2.3g |
Why I Love Filipino Adobong Bisugo
One of the recipes that I am truly in love with is the Adobong Bisugo, a vibrant Filipino dish that tells a beautiful story with every single bite. My food journey, predominantly inspired by the rich Tex-Mex flavors of my home in Texas, extended over miles and recipes to embrace the diverse culinary delights of Filipino cuisine. This dish represents love, comfort, and an exciting adventure of flavors that resonates with every individual that has the privilege to enjoy it.
The Special Bond with Adobong Bisugo
Adobong Bisugo has a touch of magic that I always find irresistible. The blend of flavors in this fish stew is reminiscent of the traditional Southern recipes I enjoy morphing with contemporary ingredients and methods, making it a hearty melody that connects with my culinary philosophy. The Bisugo Fish (Threadfin Bream) at the center of this recipe brings a unique taste and texture, ideally matching the tangy vinegar and salty soy sauce to create a balance that teases the palate.
The recipe doesn’t just speak of its flavor. Each ingredient comes together to construct an authentic Filipino gastronomic experience, which is something I admire about Chef Ferdinand Martin Romualdez, known for his expertise in classic Filipino dishes.
A Marriage of Flavors
Adobong Bisugo is a splendid blend of comfort and surprise. The sour vinegar, salty soy sauce, aromatic garlic, and the sharpness of the onions get to slow dance with the soft waves of flavor from the Bisugo fish, creating a culinary symphony that is familiar yet unique in every sense. This balance of flavors is intrinsic to Filipino cooking, quite similar to the savored Sinigang, another soup-based Filipino dish that balances various tangy and savory notes.
If you’re planning a full-course meal, serve this beautiful fish stew alongside a refreshing salad and a bowl of steamed rice. Trust me, the symphony of flavors from the Adobong Bisugo is sure to leave a beautiful culinary impression, embracing and celebrating Filipino food traditions and amplifying the pleasure of dining. Just the mere thought of this makes me fall deeper in love with this recipe!
What You’ll Need
- 2 lbs of Bisugo Fish (Threadfin Bream)
- 1 whole peeled and sliced into rings Onion
- 4 cloves of peeled Garlic
- 1 thumb-sized piece of sliced into thin rounds Ginger
- 3 Bay leaves
- ½ cup of Vinegar
- ½ cup of Soy Sauce
- ½ cup of Water
- 1 teaspoon of whole Black Pepper
- 2 tablespoons of Vegetable Oil
- Salt to taste
Method
Step One
Clean the 2 lbs of Bisugo fish. Rinse thoroughly with running water to ensure that all scales and internal organs are properly removed. Allow the fish to drain and set aside.
Step Two
In you chosen cooking pot, heat up 2 tablespoons of Vegetable Oil on medium heat.
Step Three
Add in the 4 cloves of peeled garlic into the pot and saute. Cook until the garlic turns a light golden brown color.
Step Four
Then add in the whole onion that has been peeled and sliced into rings, cook until the onion rings are soft and transparent, stirring occasionally.
Step Five
Add a thumb-sized piece of Ginger that has been sliced into thin rounds into the pot. Continue to saute until all ingredients are well mixed and the ginger is fragrant.
Step Six
Introduce the cleaned Bisugo fish to the pot and gently stir to coat the fish with the sauteed ingredients. Cook for about 2 to 3 minutes.
Step Seven
Add in the 3 Bay leaves, ½ cup of Vinegar, ½ cup of Soy Sauce, and ½ cup of Water into the pot. Sprinkle it with a teaspoon of whole Black Pepper.
Step Eight
Cover the pot with a lid, lower the heat and allow the ingredients to simmer for about 15 to 20 minutes.
Step Nine
Once you have reached your desired consistency, taste the sauce. You may add Salt to taste.
Step Ten
Your Adobong Bisugo is now ready to serve. Enjoy this with a warm bowl of rice.
