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King Mackerel Filipino-Style Adobo

King Mackerel Filipino-Style Adobo

Adobo is the quintessential Filipino stew, and is probably the Philippine’s most popular dish.  Although adobo is mainly pork or chicken, seafood may also be used.  King Mackerel, or Tangigue as it is known in the Philippines, is the perfect seafood because of its solid and tasty meat.  No other dish can be so easy to make yet so delicious! Adding to Adobo’s appeal is its long shelf life due to one of its main ingredients, vinegar.  Here is an easy to make Adobo recipe that the whole family will surely love!

Serves 4 – 6


  • 1 whole king mackerel (tangigue), about 2 1/2 to 3 pounds
  • 2 cloves garlic, pounded
  • 2 tablespoon cooking oil
  • 1 tablespoon vinegar
  • 3/4 tablespoon salt
  • 8 peppercorns
  • 1/2 cup water
  • 1 root ginger, crushed


  1. Clean the fish in running water, removing all the entrails and gills. Cut into serving pieces.
  2. Put water in a pot and boil.  Then add the fish, garlic, pepper, cooking oil, vinegar, ginger, and salt.
  3. Bring to a simmer until the King Mackerel is cooked.

Notes:  You may also substitute pork and chicken for fish.  Since adobo has a long shelf life, you can cook a big batch a store them in the freezer for quick and tasty meals anytime of the day!