Bangus or milkfish is the most common fish in the Philippines. It's usually cooked fried (prito), in sour soup with a tamarind or guava base (sinigang) or grilled (inihaw). One way to cook it is to cook it in vinegar and spices (paksiw). I find that mostly people who grew up in the provinces or people in the 35 and above demographic are more familiar with this way of cooking.
Finding the Adobong Bangus sa Dilaw na Luya at the Bangus restaurant in Galleria was such a pleasant surprise for me. I am thinking that they called it adobo because it's also cooked in vinegar.
What is great about the dish is that the acidity of the vinegar is just on the outer layer of the fish. The meat retains the natural sweetness of the fish . The sauce, flavored by the pungent yellow ginger and the acidity of the vinegar, enhances the sweetness of the fish meat which remains intact and succulent, especially the fatty stomach (tiyan) part.