#EelRecipe
Adobong Palos is considered a Filipino exotic dish. A usual white adobo stew in vinegar, garlic, pepper and salt. Here in Pampanga we cooked adobong palos fastidious, we ensure that everything is cooked well by sautéing to removed the fishy taste. Our elders considered this also as an aphrodisiac dish and mostly prepare to men as a boozeepetizer (pulutan).
Palos or eel is a kind of fish grows along the river and breed in the Ocean. The species I used is the Philippine mottled eel usually found in the river system of Luzon.