Tanigue Fish Adobo with Coconut milk(Spanish Mackerel)

This recipe is very easy to make.Methods is your basic when your cooking Adobo.But in Tanigue Adobo you will use coconut milk.Its very nice to serve with plain rice or garlic friedrice some Filipino love to have that with left over rice(kaning bahaw or kaning lamig ) the way we called that.

INGREDIENTS

5  slice  of tanigue fish

6 cloves of garlic minced

3 slice of ginger finely slice on strips

1 tsp pepper

1 cup coconut milk

1/4 cup soysauce

3/4 cup water

Green long chilli

Salt

3 tbsp oil

METHOD

1. Wash the fish and season with salt.

2. In a pan arrange properly the fish and put all the ingredients except for the  coconut milk and chilli.

3. Cover the pan and simmer it for 12mins,then pour in the coconut milk and the chilli cover and simmer again for another 12 mins or until the sauce become thicker and the fush is cook through already.