Guinataag Hito
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INGREDIENTS 2 pounds catfish
2 tablespoons olive oil
3 garlic cloves, chopped
1/8 cup onions, chopped
5 tablespoons cider vinegar
1-1/2 tablespoons soy sauce
1 bay leaf
20-ounce can lite coconut milk
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
2 hot red chile peppers, slicedWash the catfish and pat dry. Coat a nonstick skillet with cooking spray and brown catfish on both sides. Remove from skillet.
Heat olive oil and add garlic and onion. Sauté over medium heat until onion is soft. Add the vinegar, soy sauce, bay leaf, and coconut milk. Bring to a boil and cook for 3 to 4 minutes. Add the catfish and chiles. Season with salt and pepper to taste. Simmer for another 2 to 3 minutes to allow flavors to blend. Serve with hot rice.
Makes 8 servings