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Adobong Kanduli sa Dilaw
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How to Cook Adobong Kanduli sa Dilaw

Adobong kanduli sa dilaw is a rich and comforting Filipino dish made with tender freshwater catfish, simmered in coconut milk, vinegar, and kasubha for a golden, tangy, and creamy flavor.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: adobong kanduli, adobong kanduli sa dilaw
Servings: 3 servings
Calories: 210kcal
Author: Manny

Ingredients

  • 1 pc big kanduli cleaned and cut into serving portions
  • 1/2 head garlic crushed
  • 1/2 cup vinegar
  • 1 teaspoon dilaw kasubha
  • 1 tablespoon salt
  • 1/2 teaspoon peppercorn
  • 1/2 cup coconut milk

Instructions

How to Cook Adobong Kanduli:

  • Combine fish with garlic, vinegar, dilaw (kasubha), salt and peppercorn.
  • If the vinegar is too sour, add water.
  • Add coconut milk and boil until fish is done. Six servings.

Notes

Cooking Tips:

Use the Right Vinegar for a Balanced Flavor

Vinegar is essential in adobong kanduli sa dilaw, but using the right kind makes all the difference. Native coconut or cane vinegar works best, as it has a mild acidity that enhances the dish without overpowering the delicate fish. If the vinegar is too strong, a little water can help mellow the sharpness while keeping the tangy depth of flavor.

Let the Fish Simmer Without Stirring Too Much

Kanduli is naturally tender, so excessive stirring can cause it to break apart before it fully absorbs the flavors. Allow the fish to gently simmer in the coconut milk and vinegar mixture, letting the sauce thicken naturally. If you need to move the fish, tilt the pan slightly or use a spoon to gently baste the sauce over the fillets.

Add Kasubha at the Right Time for Maximum Color and Aroma

Kasubha, the secret to the dish’s golden hue, should be added early to fully release its color and mild floral aroma. Allowing it to steep in the vinegar mixture before adding the coconut milk helps extract its deep yellow tones. This ensures that the dish develops a warm, appetizing color without the need for artificial coloring.