Adobong Hito

(photo: credit to owner)

Ingredients

4 to 5 calamansi, cut into halves
¼ cup salt
1 (about 2 pounds) whole catfish, cleaned and gutted
¼ cup soy sauce
4 cloves garlic
¼ teaspoon peppercorns, smashed
oil
1 onion, peeled and sliced thinly
1 thumb-sized ginger, peeled and julienned
1 large Roma tomato, chopped
¼ cup vinegar
1 tablespoon sugar
2 bay leaves
1 whole star anise
fried garlic bits
green onions, chopped

Instructions

1. Squeeze the Calamansi and drizzle juice inside the fish's cavity. Rub the calamansi and salt all over fish. Let stand for about 5 minutes. Rinse well and cut into 2-inch thickness. In a bowl, combine fish, soy sauce, pepper corns and half of the garlic. Marinate for about 10 to 15 minutes. Drain fish from marinade, reserving liquid.

2. In a pan over medium heat, heat about 1-inch deep oil. Add fish and deep-fry until lightly browned but not cooked through. Remove from pan and drain on paper towels.

3. In another pan over medium heat, heat about 1 tablespoon oil. Add onions, garlic and ginger and cook until limp. Add tomatoes and cook, mashing with back of spoon, until softened.

4. Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add reserved soy sauce marinade and bring to a boil. Gently add fish into pan. Add sugar, bay leaves and star anise. 

5. Lower heat, cover and continue to cook for about 15 to 20 minutes or until sauce is reduced and fish is cooked through. Transfer fish into serving plate and garnish with fried garlic bits and green onions, if desired.