AD O BO N G H I TO

PREP TIME
30 mins
COOK TIME
30 mins
TOTAL TIME
1 hour
Yield: 4 Servings
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. 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. Serve hot.