Ingredients
1 Tablespoon Salt
7 cloves Garlic, Crushed And Chopped
1 cup Vinegar
13 cups Water
Method
Sources
📖
Recipe1M+
dataset
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Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Granulated garlic — rubs, seasoning blends, sauces, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Granulated garlic — rubs, seasoning blends, sauces, marinades
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traditionally, milkfish is being used for daing (dah-ing). however, seabass can used as an alternative for this recipe. since its a marinated dish, i suggest using fresh fish from the market. ask the butcher to fillet the fish for you so you wouldnt have to do it at home (which i find very messy and difficult). rub the fish with salt and garlic using your hands. really dig into deep places so you are sure the flavor is evenly distributed. place the fish neatly, one by one, in a deep plastic container with a cover. then, gently pour the vinegar and water into the container. pour peppercorns in and give it a little jiggle. cover with lid. seal tightly. use rubber bands and/or put inside a plastic bag if needed to make sure the liquid wont spill. let the dish marinate for at least 4 hours before cooking. to cook, fry as you normally would.