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 a 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.

Ingredients:

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
Salt
Pepper
Spring onions

Procedure:

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.

Wife’s Verdict:
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. 😀 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.”