Friday, October 5, 2012
Simple Steamed Kitong - Rabbitfish or Spinefish
Jan and I both have a fondness for Kitong. I'm not sure what it's called in English but I've heard others call it Rabbitfish. If that is an accurate translation, I'm not sure it's an fitting name. Kitong in the Philippines look nothing like rabbits. They're slim with sharp spines sticking out. I've also heard it called by another name --- Spinefoot, which seems more appropriate.
The most common way to cook Kitong is to fry it. If you fry it for a few extra minutes after it's cooked, you'll end up with crunchy, edible spines. It's normally tastiest this way but Jan has never been a culinary conformist. When one way of cooking has been used too many times, he thinks it's time to reinvent. So he steamed.
3 medium sized Kitong
1/2 cup minced garlic
1/2 cup grated ginger
3 tbsp. salted black beans, canned variety
1 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. olive oil
1 cup water
1. Rub salt and pepper on the fish.
2. Stuff fish with minced garlic through the gills and steam.
For the Sauce:
1. Heat olive oil in a saucepan and add ginger.
2. Add black beans and cook for 1 minute. Add water and let boil.
3. Add soy sauce and sugar. Simmer for two more minutes.
4. Pour sauce over fish and garnish with strips of spring onions.
The taste is more subdued than the fried variety but I'd say that makes the dish seem slightly more sophisticated than its fried counterpart. :D Like most of Jan's dishes, this one was a fusion of tastes. There's a mild hint of sugar, salt and spice in it.
Jan's Quip: "Take the road less traveled in cooking."