Hi, all!
Today I'm sharing a delicious Filipino dish. 🌷
It was a Fried Bighead Carp Adobo With Kangkong. 🌸
This fish is known for its mild flavor and numerous intermuscular bones, which can make it somewhat challenging to eat.
But because it's affordable and has a high protein content, I grabbed some.
So join me in the kitchen as I make this flavorful and savory dish.
Let's get cooking!
INGREDIENTS: bighead carp fillets, vinegar, soy sauce, garlic, onion, salt, sugar, cooking oil, and kangkong (water spinach)
PREPARATION:
• After cleaning and preparing the fish, ensuring it was properly scaled and gutted, I put some salt in it, allowing the flavors to seep. After that, I fried it until golden brown.
• While waiting for it, I prepared the kangkong, washing and cutting the leafy greens. I also minced some garlic and chopped the onion.
• Once everything was fried, in the same pan, I sauteed garlic and onion until fragrant. I also add the kangkong, a splash of soy sauce, salt, sugar, and some water. Then I added the vinegar late. Allow it to evaporate before stirring and mixing the flavors. Honestly, I just copied it somewhere online. Lol. So every time I used vinegar in the dish, I mimicked that cooking technique. 😅
• After bringing it to a boil, I added the fried bighead carp. Gently handling it, making sure not to break or damage the tender flesh. I also coat the fish evenly with the flavorful adobo sauce, and let it simmer for a minute. After a quick simmer, voila! It's time to plate up and enjoy!
Introducing my classic bighead carp adobo!
It tastes so rich and savory, with crispy fish and the freshness of kangkong, making it a delicious harmony of flavors.
Honestly, I'm obsessed with this recipe, and I think you'll be too! 🩷
Until my next Filipino dish...
Thanks for the visit! Have a lovely day. Buh-bye. 💗🌸
