Adobong Kanduli sa Dilaw

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.

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.

How to Cook Adobong Kanduli sa Dilaw

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Manny

Recipe type: Fish Recipe

Cuisine: Filipino

Serves: 2 to 3 servings

Ingredients

• 1 big kanduli, cleaned and cut into serving portions
• ½ head garlic, crushed
• ½ cup vinegar
• 1 teaspoon dilaw (kasubha)
• 1 tablespoon salt
• ½ teaspoon peppercorn
• ½ cup coconut milk

Instructions

How to cook adobong kanduli:

1. Combine fish with garlic, vinegar, dilaw (kasubha), salt and peppercorn.
2. If the vinegar is too sour, add water.
3. Add coconut milk and boil until fish is done. Six servings.

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