Adobong Hito
Looking for another delicious way to enjoy adobo? Try this catfish version! The savory-tangy flavor of the sauce perfectly blends with the delicate texture of the fish, and the result is just mouthwatering! Delicious as a main dish or appetizer!
Servings: 4 Servings
Ingredients
- 1 (about 2 pounds) whole catfish, cleaned and gutted
- ¼ cup salt
- 5 calamansi, cut into halves
- ¼ cup soy sauce
- 4 cloves garlic
- ¼ teaspoon peppercorns, cracked
- canola oil
- 1 onion, peeled and sliced thinly
- 1 thumb-sized ginger, peeled and julienned
- 1 large Roma tomato, chopped
- ¼ cup vinegar
- ½ cup water
- 1 tablespoon sugar
- 2 bay leaves
- 1 whole star anise
- fried garlic bits
- green onions, chopped
Instructions
- Rub the fish thoroughly with rock salt and let it sit for a few minutes. Scrape the salt off with a blunt knife. Rub the fish with vinegar or calamansi juice and rub it again with salt. Lastly, rinse it very well with water and cut into a 2-inch thickness.
- In a bowl, combine fish, soy sauce, peppercorns, and half of the garlic. Marinate for about 10 to 15 minutes. Drain fish and scrape off any stray aromatics. Reserve liquid and aromatics.
- In a pan over medium heat, heat about 1-inch deep oil. Add fish and fry until lightly browned and almost cooked. Remove from pan and drain on paper towels.
- In another pan over medium heat, heat about 1 tablespoon oil. Add onions, garlic, and ginger and cook until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 1 to 2 minutes.
- Add reserved soy sauce marinade and aromatics, water, and sugar. Stir until sugar is dissolved and bring to a boil.
- Gently add fish, bay leaves, and star anise.
- Lower heat, cover, and simmer for about 10 to 15 minutes or until fish is cooked through and sauce is reduced.
- Transfer fish into a serving plate and garnish with fried garlic bits and green onions, if desired. Serve hot.
Notes
Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a few minutes before adding the soy sauce and water.