Fried Adobong Galunggong (Round Scad)

Here's another recipe from Adobo Corner.

1 k fresh galunggong, medium size
2 medium onions, sliced
5 cloves garlic, minced for sautéing
1 thumb ginger, sliced thick
2 tbsp vegetable oil for sautéing
2 bay leaves
¼ c water
2 tbsp oyster sauce
1 c vegetable oil for frying
2 medium tomatoes sliced round, to garnish
1 medium cucumber sliced round, to garnish
Marinade:
1 c vinegar
2 tsp salt
½ head native garlic, crushed
¼ tsp ground black pepper

Clean the fish well. Marinate galunggong in vinegar, salt, garlic and ground black pepper overnight. Then, in hot oil, sauté garlic, onions and ginger. Add fish and the marinade. Add water. Add oyster sauce. Bring to a boil without stirring. When mixture boils, lower heat and add bay leaves. Allow to simmer for 30 minutes or until the liquid has been reduced. Remove the fish. Fry the adobong galunggong in vegetable oil until crispy, but do not overcook. Remove from oil then drain. Serve hot the fried adobong galunggong on a platter garnished with tomatoes and cucumber. Serve adobo sauce on the side.