Makes 3-4 servings
Preparation and cooking time: 45 minutes


Crispy Hito:
2 pieces catfish, large
2 tablespoons vinegar
2 tablespoons rock salt
Water, for cleaning catfish
¼ cup calamansi juice
½ tablespoon salt
½ tablespoon pepper
½ tablespoon paprka
1 cup cornstarch
Cooking oil, for deep frying

Aligue Cream:
1 tablespoon oil
2 tablespoons butter
2 tablespoons garlic, minced
¼ cup red onion, minced
¼ cup red bell peppers, minced
¼ cup mushrooms, minced
¾ cup aligue
2 cups cream


Crispy Hito:
1. Wash and rub the catfish with vinegar and rock salt until clean and rinse in water. Repeat until skin is no longer slimy.
2. Slice along the spine of the catfish and butterfly the meat. Rub calamansi juice all over and season with salt, pepper, and paprika.
3. Dredge the entire fish with cornstarch. Optional: secure fish into desired shape with barbecue sticks.
4. Deep fry in oil until golden brown. Set aside and blot away excess oil with paper towels.

Aligue Cream:
1. In a pan over medium heat, saute onions, garlic, bell pepper, and mushrooms in oil and butter until fragrant. Add aligue and cream then mix until well combined into a smooth sauce.
2. Pour over crispy hito and enjoy!

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