• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Fish Recipes / Adobong Hito (Stewed Catfish)

Adobong Hito (Stewed Catfish)

April 27, 2018 by Manny Leave a Comment

TweetPinShareYummly

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.

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.

 

Adobong Hito
Print Recipe

How to Cook Adobong Hito (Stewed Catfish)

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 3 servings
Author: Manny

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.

     

    Adobong Hito

    Try Other Delicious Recipes:

    • A Beginner's Guide to Filipino Spices and Seasonings
      A Beginner's Guide to Filipino Spices and Seasonings
      Filipino cuisine is known for its bold and flavorful dishes,…
    • Mudfish Fillet with Egg Sauce (Dalag Fillet)
      Mudfish Fillet with Egg Sauce (Dalag Fillet)
      Mudfish is one of the native fresh water fish that…
    • Beer Battered Catfish with Coleslaw
      Beer Battered Catfish with Coleslaw
      Another great recipe for catfish. Catfish are not always available…

    Filed Under: Fish Recipes Tagged With: adobo, adobong hito, catfish, panlasang pinoy, stewed catfish

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Pork Pineapple Supreme
    Next Post: Daing na Labahita Con Salsa »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2023 Panlasang Pinoy Meaty Recipes