6 - 8
How to cook Filipino Catfish in Coconut Milk
- 2 pounds catfish fillets
- 2 tablespoons olive oil
- 3 garlic cloves, chopped
- 1/8 cup onions, chopped
- 5 tablespoons cider vinegar
- 1 1/2 tablespoons soy sauce
- 1 bay leaf
- 1 (20-ounce) can lite coconut milk
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 2 hot red chile peppers, sliced
- Wash the catfish and pat dry. Coat a nonstick skillet with cooking spray and brown catfish on both sides. Remove from skillet.
- Heat olive oil and add garlic and onion. Saute over medium heat until onion is soft. Add the vinegar, soy sauce, bay leaf, and coconut milk. Bring to a boil and cook for 3 to 4 minutes.
- Add the catfish and chiles. Season with salt and pepper to taste. Simmer for another 2 to 3 minutes to allow flavors to blend.
- Serve the Ginataang Hito with hot steamed white rice.
The Filipino name for the Catfish in Coconut Milk recipe is Ginataang Hito
. This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat. Ginataang (or guinataan) is a Filipino cooking method that means “cooked in coconut milk”.
This recipe for Filipino Catfish in Coconut Milk serves/makes: 6 - 8
The Filipino Catfish in Coconut Milk (Ginataang Hito) recipe is adopted from The Philippine Cook Book.
Main Ingredient: Catfish
Preparation Method: Poached/Simmered