3 - 4 servings
How to cook Filipino Stewed Catfish (Adobong Hito)
- 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)
- 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.
The Filipino name for the Stewed Catfish recipe is Adobadong Pantat or Adobong Hito
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
Preparation Method: Soup/Stew