From the recipe collection
Adobong Hito (Catfish Adobo)
Catfish simmered adobo-style in vinegar, soy, garlic and ginger, sometimes finished by frying.
- Prep time
- 15m
- Cook time
- 25–30m
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- In a pot, combine the catfish pieces, vinegar, soy sauce, water, garlic, ginger, bay leaves and peppercorns.
- Bring to a boil without stirring, then lower the heat and simmer gently for 10–15 minutes, or until the fish is cooked.
- Carefully remove the fish pieces and set aside.
- Continue simmering the sauce until slightly reduced.
- If you like, heat the oil in a separate pan and lightly fry the catfish pieces until the edges are browned, then return them to the sauce.
- Simmer together for a few minutes more so the flavours meld, then adjust seasoning and serve with rice.