Don Signature Crab - Singapore Food Guide

Cazu00f3n en Adobo

Singapore-style Cazón en Adobo — marinated dogfish (cazón) wok/fryer-fried until crisp with tangy garlic-vinegar flavours and a light local sambal twist.

Cazu00f3n en Adobo

About this dish

Cazón en Adobo is an Andalusian classic: small pieces of dogfish marinated in garlic, vinegar, smoked paprika and oregano, then dusted and fried until golden and crisp. In Singapore homes and kopitiams you can imagine this as a bold, tangy seafood sharing dish — great for a family-style dinner, a zi char-style spread, or as part of a weekend hawker-style tapas platter for guests.

The marinade tenderises the fish while infusing sharp, garlicky and smoky notes; frying gives a crunchy exterior with a flaky, moist interior. Locals might serve it with steamed jasmine rice, a spoon of sambal or achar on the side, and lime wedges to brighten the vinegar tang — think Malay achar meets Spanish adobo, with a touch of chilli padi for those who like it spicy.

This recipe suits busy parents who want a make-ahead marinade (marinate overnight), supper cooks looking for something with punch, and hosts putting together a potluck spread. If you’re buying fish in Singapore, look for fresh dogfish (cazón) at wet markets, or use local substitutes like dory or hoki from NTUC, Cold Storage or the neighbourhood fishmonger — the adobo marinade works beautifully across firm white fish.

Ingredients

  • 600 g dogfish (cazón) fillets, skin removed and cut into 3–4 cm cubes (substitute: dory or hoki)
  • 120 ml white vinegar (or cane vinegar)
  • 2 tbsp light soy sauce
  • 4 large garlic cloves, minced (about 1 tbsp)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (or sweet paprika)
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • 1 small red chilli, deseeded and finely sliced (optional) or 1–2 bird’s eye chillies for heat
  • 100 g plain flour (for dredging)
  • 2 tbsp cornflour (adds extra crisp)
  • 120–200 ml vegetable oil or olive oil for shallow frying (adjust depending on pan)
  • 1 lime, juice and wedges to serve
  • 2 tbsp chopped coriander or parsley to garnish
  • Cooked jasmine rice or crusty bread to serve

Step-by-Step Method

  1. Make the adobo marinade: in a bowl combine vinegar, light soy sauce, minced garlic, ground cumin, smoked paprika, dried oregano, sugar, salt, pepper and sliced chilli (if using). Stir to dissolve the sugar and salt.
  2. Marinate the fish: place dogfish cubes in a non-reactive dish or zip-top bag, pour over the marinade so fish is submerged. Cover and refrigerate for 6–8 hours or overnight for best flavour.
  3. Prepare dredging mix: in a shallow plate whisk together plain flour and cornflour. Pat the marinated fish pieces dry lightly with paper towel before dredging — this helps the flour stick and prevents sogginess.
  4. Heat the wok or frying pan: add enough oil for shallow frying and warm to medium-high heat (around 170–180°C). If you don’t have a thermometer, test with a pinch of flour — it should sizzle immediately.
  5. Dredge and fry in batches: coat each piece in the flour mix, shake off excess and carefully add to the hot oil. Don’t overcrowd the pan. Fry for 2–3 minutes per side until golden and crisp; adjust time for smaller or thicker pieces.
  6. Drain and season: remove with a slotted spoon to a rack or paper towel-lined plate to drain. While still hot, sprinkle a little extra sea salt or a squeeze of lime to lift the flavours.
  7. Finish and garnish: transfer to a serving plate, scatter chopped coriander or parsley, and serve with lime wedges. Offer sambal, achar or a simple cucumber salad on the side for a Singaporean pairing.
  8. Taste-and-adjust like a zi char stall: if you prefer sweeter, add a touch more sugar to the marinade next time; for smokier notes, increase smoked paprika. Reheat leftovers gently in a hot oven (180°C) for 6–8 minutes to restore crispness.

Tips & Serving Ideas

  • If fresh dogfish (cazón) is hard to find, use frozen dory or hoki from NTUC, Cold Storage or Sheng Siong — thaw, pat dry and proceed with the same marinade.
  • Marinate for at least 6–8 hours or overnight for the best tangy flavour; include this time in your planning for weekend cooking or potluck prep.
  • Use a wok or heavy frying pan and keep the oil at medium-high heat; too hot and the outside burns before the fish cooks, too cool and the pieces absorb oil and go soggy.
  • For extra crunch, double-dredge: flour, dip briefly in beaten egg (optional), then flour again, or add a little cornflakes/panko mix to the flour for a local twist.
  • Adjust chilli heat with bird’s eye chillies or leave them out for a milder family-friendly version; offer sambal on the side so guests can customise.
  • Leftovers reheat best in a hot oven or air-fryer at 180°C for 6–8 minutes to regain crispness — avoid microwaving which makes batter soggy.
  • Buy whole small dogfish at the wet market and ask the fishmonger to cut into pieces, or use fillets from the freezer section for convenience.

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