Adobong Hito

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INGREDIENTS

2 medium size catfish, internal organs removed

1 head garlic, crushed

1/4 cup yellow ginger (turmeric), juice extracted

2 teaspoons Worcestershire sauce

3/4 cup vinegar

1/2 cup melted pork fat

Salt and pepper to taste

PROCEDURE

Wash fish very well and rinse with rock salt. Marinate fish with vinegar for a little time and rub a little salt to remove slimy coating. Rinse in vinegar again. Wash fish with cold water and let dry.

In bowl, combine garlic, yellow ginger juice, Worcestershire sauce and vinegar. Put fish in bowl and marinate. Set aside.

Heat pork fat and fry fish until brown and crisp. Remove and drain excess fat. Pour marinade and another saucepan and bring to a boil. Simmer uncovered until sauce is quite dry. Add fish and simmer until fish absorbs sauce. Season with salt and pepper. Serve hot and sprinkle with chicharon, if desired.