I have been asked so many times how Asian home-cooked meals are prepared, especially those from the Philippines, from where I come originally. Regular meals are always comprised of three dishes: the main dish (which can be seafood or meat), the vegetable side dish and the rice, which is usually steamed or sometimes fried. These are served and eaten all on one plate with use of a spoon, fork (not chopsticks) and sometimes a knife to help slice tougher meats.
This whole meal is one of the simplest and least expensive that is prepared in most Asian homes.
A meal of adobo vegetables and fried fish calls for simple steamed white rice so that it doesn't clash with the other flavors on the plate. With the simple steps in this recipe, you can cook perfectly steamed rice as is done in any Asian home.
Asian adobo, cooked with soy sauce and an acidic agent (which is usually vinegar), is an all-time favorite. Adobo is usually paired with pork or chicken, but sometimes vegetable dishes are made with the sauce, with delicious results like this one.
Being served the whole fish is quite common in Asian cuisine. Frying is the usual method of cooking because it is the easiest. You just put the fish on a hot frying pan until they become crispy. There's also a grilled version that is more favored by everyone but not done on a regular basis because it takes more effort and time to prepare the grill.
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