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.