Make crispy fried fish (hito) the star of your kare-kare. Battered and deep-fried fish fillets will go well in this dish, too.
Kare-Kareng Hito Recipe
Kare-Kareng Hito Ingredients
- 2 to 3 whole catfish (hito) gutted, cleaned, and scored
- Salt to taste
- vegetable oil to deep-fry, plus 4 tablespoons, to saute
- 1 bundle yard-long beans (sitaw) cut into 4-inch lengths
- 4 Japanese eggplant quartered
- 1 bundle native pechay
- 2 tablespoons white onion minced
- 1 tablespoon Garlic minced
- 1 teaspoon Achuete Powder (annatto powder)
- 1 tablespoon Butter
- 4 tablespoons all-purpose flour
- 2 to 3 cups beef stock
- 4 tablespoons peanut butter
- bagoong alamang to serve
- 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.