Daing Na Bangus Adobo

Name: Daing Na Bangus Adobo
Ingredients: 3 pieces daing na bangus marinated and boneless; 1/2 cup oil; 2 heads garlic cloves separated peeled and slightly fried; 3/4 cup Vinegar; 1 teaspoon Black Peppercorn; 5 pieces Bay Leaf; 1/3 cup MAGGI® Soy Sauce; 10 pieces calamansi juiced; 2 tablespoons Brown Sugar; 1 packet NESTLÉ® All Purpose Cream; 2 pieces red tomatoes diced; 1 red onion sliced thinly into rings

See Recipe Details Chevron Icon

Prep Time

Cooking Time

Skill Level

Easy

Main dish
Treenut-Free
Nuts / Peanuts-Free
Egg-Free
Crustaceans-Free

INGREDIENTS

Add to Grocery List

Remove from Grocery List

3	pieces	daing na bangus, marinated and boneless
1/2	cup	oil
2	heads	garlic, cloves separated, peeled and slightly fried
3/4	cup	Vinegar
1	teaspoon	Black Peppercorn
5	pieces	Bay Leaf
1/3	cup	MAGGI® Soy Sauce
10	pieces	calamansi, juiced
2	tablespoons	Brown Sugar
1	packet	NESTLÉ® All Purpose Cream
2	pieces	red tomatoes, diced
1

STEPS

Step 1	Fry the daing na bangus in oil. Once the skin is crispy, remove from the pan and set aside in a platter.
Step 2	In the same pan, pour the vinegar with the peppercorns and bay leaves. Bring to a boil and cook for 2-3 minutes. Add in the soy sauce and simmer for another 2 minutes.
Step 3	Add in the calamansi juice and brown sugar and cook for another 2 minutes.
Step 4	Turn off the heat and slowly whisk in NESTLÉ® All Purpose Cream one tablespoon at a time to ensure smoothness. Once the sauce begins to become creamy, about half way through the pack, pour in the rest of NESTLÉ® All Purpose Cream and whisk well until full combined and smooth.
Step 5	Pour the adobo sauce over the fish together with the tender whole garlic cloves. Garnish with the diced tomatoes and sliced red onions.