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!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 (about 2 pounds) whole catfish, cleaned and gutted
- 1/4 cup salt
- 5 calamansi, cut into halves
- 1/4 cup soy sauce
- 4 clove garlic
- 1/4 tsp peppercorns, cracked
- canola oil
- 1 onion, peeled and sliced thinly
- 1 thumb-sized ginger, peeled and julienned
- 1 large Roma tomato, chopped
- 1/4 cup vinegar
- 1/2 cup water
- 1 tbsp sugar
- 2 bay leaves
- 1 whole star anise
- fried garlic bits
- green onions, chopped
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
In another pan over medium heat, heat about 1 tablespoon oil. Add onions, garlic, and ginger and cook until softened.
- 5
Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
- 6
Add vinegar and bring to a boil, uncovered and without stirring, for about 1 to 2 minutes.
- 7
Add reserved soy sauce marinade and aromatics, water, and sugar. Stir until sugar is dissolved and bring to a boil.
- 8
Gently add fish, bay leaves, and star anise.
- 9
Lower heat, cover, and simmer for about 10 to 15 minutes or until fish is cooked through and sauce is reduced.
- 10
Transfer fish into a serving plate and garnish with fried garlic bits and green onions, if desired. Serve hot.