This is a simple recipe of adobong hito. Unlike other adobo dishes, this fish adobo does not have soy sauce. The combination of vinegar, ginger juice, garlic, salt and pepper is what makes this fish adobo differ from the usual fish adobo. And you will also notice in the procedure the proper way of preparing the catfish prior to cooking. Soaking the fish in vinegar for half an hour and rubbing it with sea salt will remove the strong fishy and muddy flavor of the catfish which is common to fresh water fishes.
A Unique Twist on the Classic Adobo
Adobong hito is a delightful variation of the traditional Filipino adobo, showcasing the rich flavors of catfish without the use of soy sauce. This recipe highlights the importance of proper preparation to enhance the taste of the fish. Let’s dive into the details of this savory dish.
The Unique Flavor of Adobong Hito
Catfish adobo stands out for its distinct taste, thanks to the combination of vinegar, ginger juice, garlic, salt, and pepper. Unlike other adobo dishes, this recipe skips the soy sauce, allowing the natural flavors of the fish to shine through. The result is a tangy and savory dish that is both satisfying and delicious.
Preparing the Catfish: A Crucial Step
Before cooking, it’s important to properly prepare the catfish. Start by having the head and gills removed at the market. Remove the internal organs and wash the fish thoroughly. To remove the strong fishy and muddy flavor common in freshwater fishes, soak the fish in vinegar for 30 minutes. Rub the fish with coarse salt until the slimy coating is removed, then rinse it in vinegar again and wash it in water.
Marinating and Cooking the Catfish
In a bowl, marinate the fish in garlic, ginger juice, and enough vinegar to cover it. Let it stand for an hour to allow the flavors to penetrate the fish. Drain and reserve the marinade. Heat pork lard in a pan and fry the fish until crisp. Remove the fish from the pan and drain excess lard.
Pour the reserved marinade into the pan and bring it to a boil. Simmer uncovered until the vinegar evaporates. Add the marinated catfish and continue cooking until the oil becomes clear. This process allows the flavors to meld together, creating a harmonious blend of flavors that will tantalize your taste buds.
Food for Thought: Catfish in Filipino Cuisine
Catfish, known as “hito” in Filipino cuisine, is a popular choice for many dishes due to its firm texture and mild flavor. It is often used in soups, stews, and grilled dishes. It is just one example of how this versatile fish can be transformed into a delicious and satisfying meal.
Final Thoughts
Adobong hito is a testament to the creativity and ingenuity of Filipino cuisine. By using simple ingredients and traditional cooking techniques, this dish highlights the natural flavors of catfish, making it a unique and delightful addition to any meal. So why not give this recipe a try and experience the flavors of this fish adobo for yourself?
How to Cook Adobong Hito (Stewed Catfish)
Ingredients
- 3 medium sized hito catfish
- 1 small head garlic crushed
- 1/4 cup yellow ginger juice
- 3/4 cup native vinegar
- 1/2 cup pork lard
- salt and pepper to taste
Instructions
How to cook Adobong Hito
- In the market, have the head and gills of the fish removed.
- Also remove the internal organs of the fish and wash it well.
- Let stand in vinegar for 30 minutes, drain and rub with coarse salt till slimy coating is removed.
- Rinse in vinegar again then wash fish in water.
- In a bowl marinate the fish in garlic, ginger juice and enough vinegar to cover.
- Let stand for an hour. Drain and reserve marinade.
- Heat pork lard and fry fish until crisp. Remove fish from pan and put out excess lard.
- Pour in the marinade and bring to a boil, simmer uncovered till the vinegar evaporates.
- Add hito and continue cooking till oil is clear.
Notes
Cooking Tips
1. Choosing Fresh Catfish When buying catfish, choose fish that has clear eyes, firm flesh, and a mild odor. Fresh catfish should not smell overly fishy or muddy, indicating its quality and freshness. 2. Properly Cleaning the Catfish To reduce the fishy and muddy flavor of catfish, soak it in vinegar for 30 minutes and rub it with coarse salt to remove the slimy coating. This step is crucial for enhancing the taste of the dish and ensuring a pleasant dining experience. 3. Marinating for Flavor Infusion Marinate the catfish in garlic, ginger juice, and vinegar for at least an hour. This allows the flavors to penetrate the fish, resulting in a more flavorful dish. Drain and reserve the marinade for cooking to ensure that none of the delicious flavors go to waste.
