How to Cook Adobong Hito (Stewed Catfish)

Adobong Hito is a Filipino dish of catfish stewed in vinegar, garlic, and ginger juice, known for its unique flavor and tender texture.

Prep Time30

Cook Time20

Total Time50

Course: Fish Recipe

Cuisine: Filipino

Keyword: Adobong Hito

Servings: 3 servings

Calories: 210kcal

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.

Notes

Cooking Tips of Adobong Hito Recipe:

1. Choosing Fresh Catfish

When buying catfish for Adobong Hito, 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.