Dish

Adobong sawâ

Python adobo

Adobong sawâ is a savory and tangy dish that is perfect for seafood lovers. The snakehead fish is first marinated in vinegar and soy sauce, then sautéed with garlic and onions. Other spices like bay leaves and black pepper are added to enhance the flavor. The dish is then simmered until the fish is tender and the sauce has thickened. Adobong sawâ is a simple yet flavorful dish that is easy to prepare and perfect for any occasion.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Stew

Origins and history

Adobong sawâ is a traditional Filipino dish that has been around for centuries. It is believed to have originated from the Spanish dish adobo, which was introduced to the Philippines during the colonial period. The dish has since evolved to include different types of meat and seafood, including snakehead fish.

Dietary considerations

Adobong sawâ is not suitable for those who are allergic to fish or soy sauce. It is also high in sodium due to the use of soy sauce and may not be suitable for those on a low-sodium diet.

Variations

There are many variations of adobong sawâ, with some recipes calling for the addition of coconut milk or sugar to balance out the sourness of the vinegar. Some recipes also use different types of fish or seafood, such as shrimp or squid.

Presentation and garnishing

Adobong sawâ is typically served in a deep dish or bowl, with the fish and sauce arranged neatly on top of a bed of steamed rice. It is often garnished with chopped scallions or cilantro for added flavor and color.

Tips & Tricks

To make the dish even more flavorful, marinate the fish in the vinegar and soy sauce mixture for at least an hour before cooking. This will allow the flavors to penetrate the fish and make it more tender. Be sure to use fresh fish for the best results.

Side-dishes

Adobong sawâ is often served with steamed rice and a side of vegetables, such as sautéed spinach or bok choy. It can also be served with a side of pickled vegetables, such as atchara (pickled papaya) or pickled cucumber.

Drink pairings

Adobong sawâ pairs well with light and refreshing drinks, such as iced tea or lemonade. For those who prefer alcoholic beverages, a light beer or white wine would complement the dish well.