Lagat Hitu

Method

1. Clean the catfish thoroughly. Rub it lightly with salt and calamansi if needed to reduce muddy aromas, rinse once, and pat completely dry.
2. In a wide pan, combine the fish, vinegar, soy sauce, water, half the garlic, pepper, turmeric, and chilies. Bring to a boil and leave undisturbed for 2 minutes so the sharpest vinegar vapour dissipates.
3. Lower to a gentle simmer, cover, and cook the catfish for 5–7 minutes, spooning the liquid over the upper surfaces instead of stirring. Lift the pieces carefully onto a plate when nearly cooked. Pour the cooking liquid into a heatproof jug and reserve it, leaving the pan empty for the sauté.
4. Heat the oil in the same pan. Sauté the onion and remaining garlic until softened, then add the tomatoes and cook for 6–8 minutes, pressing them until jammy rather than watery.
5. Pour the reserved adobo-style cooking liquid into the tomato base and simmer uncovered for 3–5 minutes, until the sauce becomes cohesive but still spoonable.
6. Return the catfish in one layer, add the alagaw leaves, cover, and cook for 2–3 minutes, until the thickest part of the fish is opaque and the leaves are wilted and aromatic.
7. Taste the sauce before adding salt. Rest for 5 minutes and serve with rice, lifting the fish carefully so the steaks remain intact.