Friends, on Friday which happens to be Good Friday, I’m hosting a dinner birthday for son Ted’s Filipina girlfriend, Via. She is Catholic, like us. I’m preparing an elegant fish dish, shown below in a photo courtesy of Keirslyn Nierva. The recipe serves four, and I will double it. Since I’m serving dinner buffet style, I will also make vegetarian lasagna just in case my grandchildren don’t care for fish. Actually, I shouldn’t say “just in case” because they always avoid fish on a menu.
Catfish Adobo Ingredients:
1 large cat fish (hito); cut in pieces
1/3 cup vinegar
1/4 cup water
1/4 cup soy sauce (or 1 tablespoon salt)
1 root ginger; cut in 3 and crushed
1 head garlic; pounded
3 tablespoons olive oil
1 fish bouillon cubes
1/4 tablespoon pepper
1 bell pepper (optional add-on); sliced
Catfish Adobo Cooking Preparation:
Wash and clean the fish removing all entrails. Cut into desired pieces and put in a cooking pot. Add garlic, vinegar, water, pepper, ginger, fish bouillon cubes and soy sauce. Cover pot and boil until little sauce is left. Add 3 tablespoons of olive oil. Simmmer and serve.