Kanduli is one of the kinds of edible catfish. Compared to “hito”, also called catfish but with black skin, kanduli has shiny silvery gray skin with a big head. This fresh water catfish is abundant on placed near Laguna lake. This recipe is not the usual adobo with soy sauce but instead coconut milk is used and the coloring comes from kasubha, similar to saffron to make the color of the dish a little yellowish.
1 big kanduli, cleaned and cut into serving portions
1/2 head garlic, crushed
1/2 cup vinegar
1 teaspoon dilaw (kasubha)
1 tablespoon salt
1/2 teaspoon peppercorn
1/2 cup coconut milk
How to cook adobong kanduli:
- Combine fish with garlic, vinegar, dilaw (kasubha), salt and peppercorn.
- If the vinegar is too sour, add water.
- Add coconut milk and boil until fish is done. Six servings.