Whisk together coconut oil, lemon juice, chile powder, coriander, ginger-garlic paste, salt, pepper, and turmeric in a large bowl. Add fish, and turn to fully coat. Cover and refrigerate 1 hour. Heat ...
Many of Angela Dimayuga’s childhood parties revolved around adobo. This is her play on it using fish instead of the traditional pork or chicken. The sauce has the same salty-sour balance from soy ...
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