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You are here: Home / Fish Recipes / Adobong Kanduli sa Dilaw

Adobong Kanduli sa Dilaw

May 10, 2018 by Manny Leave a Comment

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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.

 

Adobong Kanduli sa Dilaw
Print Recipe

How to Cook Adobong Kanduli sa Dilaw

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 2 to 3 servings
Author: Manny

Ingredients

  • 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

Instructions

    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.

     

    Adobong Kanduli sa Dilaw

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    Filed Under: Fish Recipes Tagged With: adobo, adobong kanduli, kanduli

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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