Kare-Kareng Hito Recipe

Season fish with salt and pepper.

Heat oil in a deep pan. Deep-fry fish until brown and crisp, about 10 to 12 minutes. Drain and set aside.

Bring a pot of water to a boil. Season with salt. Blanch beans, eggplant, and pechay just until cooked. Drain and set aside.

Heat remaining vegetable oil in the same pot. Sauté onions and garlic until fragrant. Add annatto powder, butter, and flour; cook for 1 minute.

Slowly add stock, mixing continuously, until smooth. Add peanut butter; mix. Add more stock if sauce is too thick. Season with salt and pepper. 

Arrange fried fish and vegetables on a serving platter. Top with kare-kare sauce. Serve with bagoong.