I love catfish adobo and when I see just bellies I always get them. To prepare marinate the bellies for an hour in vinegar, garlic, salt, extra virgin olive oil and kikkoman soy sauce, drain and fry in hot olive oil until brown. Then boil the marinade until thick, and pour over the fried bellies, yum, yum, yum. BoiI the mungbeans with 1 tablespoon extra virgin olive oil, 2 smashed garlic cloves and 1 chopped onion, add 1 teaspoon sea salt when fully cooked, then add malunggay leaves (horseradish tree) which I get frozen from the Filipino grocery. I drizzle more extra virgin olive oil before serving using only Spanish or Portuguese olive oil as they are more robust than Italian or French.
I also made a Chinese vegetarian stir fry using canned vegetable mix and flavored gluten for non fish eaters.