Oceanic-style Grilled Catfish

Ingredients

In this Oceanic adaptation, the traditional Filipino Adobong Hito is transformed into a grilled dish. The marinade is infused with Oceanic flavors, such as lime juice and coconut milk, to give it a tropical twist. The grilling technique adds a smoky char to the catfish, enhancing its flavor and texture. This adaptation brings together the best of Filipino and Oceanic cuisines, creating a unique and delicious dish. We alse have the original recipe for Adobong hito, so you can check it out.

• 4 catfish fillets (about 6 ounces each) 4 catfish fillets (about 6 ounces each)
• 1/4 cup lime juice (60ml) 1/4 cup lime juice (60ml)
• 1/4 cup coconut milk (60ml) 1/4 cup coconut milk (60ml)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons brown sugar (25g) 2 tablespoons brown sugar (25g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugar: 8g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, black pepper, and chili flakes (if using). Mix well to dissolve the sugar.
2. 2.
   Place the catfish fillets in a shallow dish and pour the marinade over them. Make sure the fillets are fully coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the catfish fillets from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. 5.
   Place the catfish fillets on the grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Baste the fillets with the reserved marinade during grilling.
6. 6.
   Once cooked, remove the catfish from the grill and garnish with fresh cilantro.
7. 7.
   Serve the Oceanic-style Grilled Catfish hot with steamed rice or a side of tropical salad.

Treat your ingredients with care...

• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Coconut milk — Shake the can of coconut milk before using to ensure it is well mixed.
• Catfish fillets — Make sure the fillets are fresh and free from any unpleasant odor.

Tips & Tricks

• For a spicier kick, add extra chili flakes to the marinade.
• If you don't have a grill, you can also cook the catfish fillets in a grill pan or bake them in the oven.
• Serve the grilled catfish with a squeeze of fresh lime juice for an extra burst of flavor.
• Experiment with different herbs and spices in the marinade, such as lemongrass or turmeric, to add more depth to the dish.
• If you prefer a milder flavor, reduce the amount of lime juice in the marinade.

Serving advice

Serve the Oceanic-style Grilled Catfish as a main course with steamed rice or alongside a refreshing tropical salad. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the grilled catfish fillets on a platter, garnished with sprigs of fresh cilantro. Serve with a side of steamed rice and a vibrant tropical salad to create an enticing and visually appealing presentation.