A rich, flavorful, and slightly spicy take on the classic Filipino adobo—this version uses tender eel stewed in vinegar, soy sauce, and aromatics for a truly unique dish.
Cooking Tips:
• Use mature eel for firmer meat that holds better when stewed.
• Don’t stir after adding vinegar until it boils to prevent a bitter taste.
• Add more green chilies if you prefer a spicier dish.
• Eel cooks faster than pork or beef—don’t overcook to avoid mushy texture.
Ingredients Tips:
• Cornstarch + salt combo helps remove slime effectively from eel skin.
• Yellow ginger adds depth and a subtle color contrast to the dish.
• Oyster sauce enhances the umami without overpowering the adobo flavor.
Adobong Igat (Eel Adobo)
Arich, flavorful, and slightly spicy take on the classic Filipino adobo—thisversion uses tender eel stewed in vinegar, soy sauce, and aromatics for a trulyunique dish.
Ingredients
To Clean the Eel:
- 1 whole eel about 5 kg
- ⅓ cup salt
- 2 tbsp black coffee
- 2 tbsp cornstarch
- Water for rinsing
Aromatics & Base:
- 4 tbsp cooking oil
- 2 thumb-sized ginger sliced
- 1 thumb-sized yellow ginger sliced
- 1 head garlic minced
- 1 large onion chopped
- 1 large tomato chopped
- 1 tbsp annatto achuete powder
- 1 tbsp whole peppercorn
- 1 tsp salt
For Stewing:
- ½ cup soy sauce
- 2 pcs dried bay leaves
- 1 cup water
- 2 tbsp oyster sauce
- 3 pcs green chilies
- ½ cup vinegar
- Salt and pepper to taste
- 1 tsp sugar
- 1 tsp seasoning granules
Instructions
Clean the Eel:
- In a basin, combine eel with salt, black coffee, and cornstarch.
- Massage thoroughly to remove slime.
- Rinse 2–3 times until clean and no more slimy texture. Set aside.
Sauté the Base:
- In a large pan or wok, heat oil.
- Sauté ginger, yellow ginger, garlic, onion, and tomato until aromatic and soft.
- Add annatto powder, whole peppercorn, and salt. Stir well.
Add the Eel:
- Add cleaned eel pieces to the pan.
- Pour in soy sauce and bay leaves.
- Mix and cook for 5–8 minutes, allowing the eel to absorb flavors.
Simmer:
- Add water, oyster sauce, green chilies, and cover.
- Simmer on medium heat for 30–40 minutes or until eel is tender and sauce is reduced.
Season:
- Add vinegar (do not stir), let boil uncovered for 5–7 minutes.
- Season with salt, pepper, sugar, and seasoning granules.
- Stir gently and cook for another 10 minutes until flavors meld.
Serve:
- Transfer to a serving platter. Best served hot with steamed rice.
