Filipino Stewed Catfish (Adobong Hito) Recipe

Serves/Makes: 3 - 4 servings

Ingredients:

  • 1 large size catfish (about 2 ponds), cleaned and cut into 2 inches length
  • 3/4 cup coconut vinegar
  • 3 tablespoons achuete (annatto) powder
  • 1 can gata (coconut milk)
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons (fish sauce)
  • 3- 4 bay leaves
  • 4 cloves garlic, crushed and chopped
  • 1/2 cup red onions, chopped
  • 3 tablespoons ginger, chopped
  • 10 black peppercorns
  • Salt and pepper to taste
  • 1 stalk fresh spring onions, chopped
  • 2-3 red or green hot chili peppers (optional)
How to cook Filipino Stewed Catfish (Adobong Hito):
  • Arrange half of the spices (garlic, onions and ginger) at the bottom of the pan as bedding.
  • Arrange the sliced catfish. Add achuete (annatto) powder. Pour vinegar, coconut milk, olive oil and patis (fish sauce).
  • Sprinkle the remaining half of the spices and whole black peppercorns. Add bay leaves.
  • Cook in medium fire until sauce thickens. Carefully turn each slice of fish little after the sauce started boiling. Add salt and pepper to taste.
  • Add hot chili peppers (optional) when it is about to finish cooking.
  • Transfer in serving plate and garnish with spring onions.
  • Serve the Filipino Stewed Catfish hot with steamed plain rice.
Filipino Stewed Catfish (Adobong Hito) recipe

Note:

The Filipino name for the Stewed Catfish recipe is Adobadong Pantat or Adobong Hito.

Comments:

This is one of the Ilonngo dish I missed back home. Pantat (hito or catfish) is popular in Iloilo and lot of farmers is in this culture business. Famous in towns of Zarraga, Santa Barbara and Leganes, said to be catfish is more tasty there compared to any other areas. The characteristic of the brackish water is the important contributing factor is what they told.
The recipe is similar to cooking paksiw with added coconut milk and achuete for the color. The yellow color makes it more tempting to eat. Try this and enjoy eating!

This recipe for Filipino Stewed Catfish (Adobong Hito) serves/makes: 3 - 4 servings

The Filipino Stewed Catfish (Adobadong Pantat or Adobong Hito) recipe is adopted from The Philippine Cook Book.

Main Ingredient: Catfish (more Catfish recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Filipino (more Filipino recipes)

More in Catfish ~ Soup/Stew recipes:

  • Catfish Stew with Smoked Bacon ~ Catfish Recipe - Recipe how to cook catfish stew with smoked bacon, onion, shallots, garlic, thyme leaves, tomatoes, chunks, carrots, new potatoes, parsley, and scallions.
  • Mississippi Catfish Stew ~ Catfish Recipe - easy recipe how to cook catfish stew with potatoes, onion, bacon, tomato sauce, and red pepper flakes.
  • Laotian Catfish Soup ~ Catfish Soup Recipe - Laotian recipe how to cook catfish soup with Japanese eggplant, jalapeno chile pepper, shallots, garlic, chicken stock, juice of 1 fresh lime, fish sauce, cucumber, fresh cila...
  • Cajun Catfish Court Bouillon ~ Catfish Bouillon Recipe - Cajun recipe how to cook catfish court bouillon with flour, oil, onions, celery, garlic, bell pepper, tomatoes, and cayenne pepper.
  • Catfish Gumbo ~ Catfish Recipe - American recipe how to cook catfish stew with celery, onion, green pepper, garlic, vegetable oil, bouillon cubes, tomatoes, okra, vegetable juice cocktail, thyme, and cooked rice.
  • Mom's Devilish Catfish Stew ~ Catfish Recipe - recipe how to cook stew with catfish fillets, red cayenne pepper, flour, vegetable oil, and onion.
  • Mame's Catfish Chowder ~ Catfish Recipe - easy recipe how to cook chowder with catfish, oil, bell pepper, celery, green onion, garlic, tomatoes, bouillon granules, basil, dill weed, hot sauce, corn, rice, and bacon.
  • Easy Catfish Gumbo ~ Catfish Recipe - Cajun recipe how to cook gumbo with bacon drippings, scallions, tomatoes, soup stock or chicken bouillon,bell peppers, celery, thyme, bay leaf and Gumbo File Powder.
   
   

Yum
Free Fish & Seafood Recipes

^ Back to Top