Adobong Isda (Fish In Tangy Sauce)

2 lb hito (catfish) dressed or pickerel or trout
4 cloves garlic, crushed
1/3 cup vinegar
1/4 cup water
1 Tbsp salt
1/4 tsp pepper
1 small bay leaf
3 Tbsp cooking oil

Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish. Over medium
heat, bring to a boil. Cover, lower heat and simmer for about 10
minutes turning fish once. Transfer fish to a dish. Let sauce in
skillet simmer until reduced. Transfer to a small bowl and set
aside. Heat oil in skillet. Fry fish until brown on all sides. Place
on serving dish. Pour sauce over it. Serves 4 to 5.