Adobong Hito
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
4 Servings
-
Course
Main Course
-
Cuisine
Filipino
Adobong Hito
Report
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!
Share:
Ingredients
- 1 catfish about 2 pounds, whole, cleaned and gutted
- ¼ cup salt
- 5 calamansi cut into halves
- ¼ cup soy sauce
- 4 cloves garlic
- ¼ teaspoon peppercorn cracked
- canola oil
- 1 onion peeled and sliced thinly
- 1 ginger thumb-sized, peeled and julienned
- 1 Roma tomato large, chopped
- ¼ cup vinegar
- ½ cup water
- 1 tablespoon sugar
- 2 bay leaf
- 1 star anise whole
- garlic fried 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
Other Recipes
You'll Also Love
