I made this for our Church wedding Anniversary, which we celebrated with our good friends, Shannon and Karsten. It is great to be married to my Michael, who is a loving and God-fearing man.
No. of Servings: 3
Ingredients
3 to 4 fillets of Tilapia (or other kind of fish)
½ teaspoon ground black pepper
1 head garlic, slightly crushed and julienned
2 tablespoon onion, julienned (divide it into 2; the 1st half for cooking flavor and the other for dressing when it’s cooked)
1 tablespoon scallions, chopped
¼ cup vinegar (white or sugar cane)
½ cup soy sauce
1 tablespoons cooking oil/ Olive oil
Procedure:
1. Add a tablespoon of vegetable/olive oil then sauté garlic and onion until it’s slightly brown. Add the soy sauce, vinegar and black pepper then bring to a boil.
2. Cut the fillet length wise if it will make it easier for you to slip it upside down. Put it in the pan, cover and simmer until the fish has absorbed the sauce. Flip the fish so the other side can absorb the sauce too.
3. When the fish seems done. Transfer the meat (not the sauce) to a plate then drain the sauce so that the liquid part will be left. Add the remaining onion and scallion then add it on top of the fish.
4. Serve and enjoy!
This is Lannie Armstrong's recipe inspired by my Dad Bonifacio's Adobong Isda. Feel free to share and use it for your home cooking.
Food for the Soul
“The Lord is my portion,” says my soul,
“therefore I will hope in him.”
The Lord is good to those who wait for him,
to the soul who seeks him.
It is good that one should wait quietly
for the salvation of the Lord
Lamentation 3:24-26, ESV
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