The Spanish, and the Portuguese for that matter, combine vinegar, garlic and spices to braise meat, chicken and seafood. This technique spread to Mexico and the Philippines, where adobo has national culinary status. Mexican adobo, like this version, is more spice-laden. A dark ale goes curiously well with this.
- Yield: 4 Servings
- 1 lb 10 oz (750 g) firm white fish, such as ling cut into 5 cm (2 inch) chunks
- 5½ oz/1 cup (150 g) plain (all-purpose) flour
- 4 fl oz/½ cup (125 ml) light olive oil
- 1 onion finely chopped
- 1 garlic clove finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 2 cloves
- 1 chipotle chilli in adobo sauce finely chopped
- 14 oz (400 g) tin chopped tomatoes
- coriander (cilantro) sprigs and lime wedges to serve
- Preheat the oven to 180°C (350°F). Season the fish pieces with sea salt and freshly ground black pepper. Toss the fish in the flour to lightly and evenly coat it all over.
- Heat the oil in a frying pan over high heat. Cook the fish in batches, for about 2–3 minutes, turning the fish around in the oil, until all the bits are evenly golden. Place the fish in a ceramic baking dish.
- Pour off all but 2 tablespoons of the oil from the pan. Add the onion and garlic and stir-fry for a few minutes, or until softened. Stir in the cumin, oregano, cinnamon and cloves, then cook for just 1 minute, or until aromatic. Add the chipotle and tomatoes, stir and simmer for 10 minutes, or until all the liquid has reduced slightly.
- Pour the sauce over the fish. Transfer to the oven and bake, uncovered, for 10 minutes, or until the fish is just cooked through. Sprinkle with coriander and serve with lime wedges.