Adobo
Adobo (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de Vinha d' Alhos.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira. In the Philippines, the name adobo was given by the Spanish colonists to a superficially similar indigenous cooking method that also uses vinegar.

Source: wikipedia.com

1. While this is usually made with dogfish, a kind of shark, any solid fleshed fish, such as monkfish, is good.
2. Cut the fish into 4 cm cubes, discarding any skin and bone.
3. Put it in a glass or ceramic bowl.
4. Mix together the oil, vinegar, water, garlic, paprika, oregano, pepper and salt.
5. Pour over the fish and mix well.
6. Marinate for at least 6 hours or overnight.
7. Then drain the fish well, dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp.
8. Drain on paper toweling and serve hot.