Adobong Hito sa Luyang Dilaw (Catfish in Turmeric)
Panfried catfish in yellow ginger marinade.
| Cuisine Type |
Filipino |
| Meal Type |
Fish and Other Seafood |
| Product |
Lea & Perrins Worcestershire Sauce |
| Preparation Time |
1 hr & 15 mins |
| Cooking Time |
10 - 15 mins |
| Serves |
2 |
Ingredients
| 2 pcs med size | catfish or hito, cleaned and washed |
| 1⁄4 cup | yellow ginger (turmeric), extract the juice |
| 3⁄4 cup | native vinegar |
| 1⁄2 cup | pork fat melted |
| 2 Tbsp | Lea & Perrins Worcestershire Sauce |
| salt and pepper |
| 1 head | garlic, cushed |
Procedures
Procedure
- Clean the fish very well, remove the internal organs and rinse with rock salt.
- Marinate the fish with vinegar for less than an hour and rub with a little salt to remove the slimy coating.
- Rince in vinegar again and wash the fish with cold water and let dry.
- In a bowl, marinate the fish in garlic, turmeric juice, Lea & Perrins Worcestershire Sauce, and some of the vinegar to cover the fish. Let stand for an hour.
- Heat the pork fat and fry the fish until brown and crisp.
- Remove and drain the exess fat.
- Pour the marinade in another saucepan and bring to a boil, simmer uncovered until sauce is quite dry.
- Add the fried fish and simmer until fish has absorbed the sauce.
- Add pork fat when necessary to maintain its juicy taste.
- Serve hot. As an option, sprinkle with crushed chicharon.
