Adobong Hito isn’t just tasty and nutritious It’s also simple to prepare and cost-effective and affordable, too. The succulent and moist catfish is pan-fried to crisp and then simmered in tangy-sweet vinegar, and soy sauce until it becomes flavorful. The best way to enjoy it is with steamed rice!
- Ingredient notes
- How do you make hito
- Quick tips
- How do I serve and store HTML0?
- More Filipino fish recipes
- Adobong Hito
Adobong Hito can be described as a variant of Filipino adobo. It is made with catfish, and the traditional ingredients of adobo like vinegar, soy sauce and aromatics, as well as ginger to help neutralize the fishy scent and tomatoes to give it an additional flavour.
If you’re looking for a different tasty way to taste the classic stew, this version made with fish is one to try. The delicious-tangy taste of the sauce is perfectly paired with the soft texture of the fish. The result is simply mouthwatering!
- Catfish, also known as Hito, is a freshwater fish with black-coloured skin that is extremely slippery. They are also known for having a “beard” or “whiskers.” It is also possible to use the kanduli fish, which is a different kind of catfish that has a silvery grey.
- Calamansi along with salt removes the slimy gel that covers the catfish. It is also possible to use vinegar instead of Calamansi.
- Ginger adds refreshing tang, a light spiciness as well as warmth and flavour to your dish. It can also neutralize the fishy smell.
- vinegar acidity or sourness enhances the taste of food.
- Soy Sauce is a great addition to umami and flavour depth to the dish.
- Roma TomatoIt is recommended to Use ripe tomatoes since they’re sweeter and juicier
- Sugar helps keep the saltiness in check
- Star Anise – adds a sweet-licorice-peppery taste
- dried bay leaves give ascent
How do you prepare hito?
- Catfish have mucus-covered skin instead of scales, which they use in cutaneous gas exchange (skin breathing/respiration). To get rid of the slimy film Rub the fish well with rock salt. Let it rest for a couple of minutes. Scrape the salt away with a knife that is blunt. Rinse the fish using vinegar or calamansi juice, then rub it all over with salt. Then, rinse it thoroughly using water.
- If you grill the catfish, you could also wash the skin with ash from wood (abo) when you have it.
- They’re bottom feeders and are found in murky, muddy water and are susceptible to the dirt flavour or even the lasting Putik. Find a trusted supplier to guarantee the best quality fish.
- Catfish that are raised on farms are cleaner and have a less sour taste. If you are using wild-caught fish then you can clean the fish with a mixture of vinegar or calamansi liquid to remove the taste of mud.
- While it is possible to cook the catfish directly in the adobo sauce I would recommend first pan-frying the fish for crispness and to stop it from breaking while simmering in the sauce.
- Get rid of the strong vinegar flavour by allowing simmer, unattended and without stirring for a couple of minutes prior to mixing in the sauce with soy and the water.
How to store and serve it?
- Adobong Hito is delicious with steamed or steamed rice as the main course to eat for lunch or dinner. It’s also great as a pulutan served with an ice-cold beverage.
- The remaining food items are in a container that has a lid that is tight. Keep them in the refrigerator until 3 to 5 days.
- Reheat over a pan at low temperature or use a microwave in intervals of 2-3 minutes until it is completely cooked.
More Filipino fish recipes
Grilled Tuna Belly
Banana-Wrapped Salay-Salay Fish
Sinaing Na Tulingan
- 1. (about two tons) whole catfish, gutted and cleaned
- 1/4 cup salt
- 5 calamansi, cut into halves
- 1/4 cup soy sauce
- 4 cloves garlic
- 1/4 teaspoon peppercorns, crushed
- canola oil
- 1 onion that has been peeled and cut thinly
- 1 thumb-sized ginger peeled and cut into juliennes
- 1 . Large Roma tomato and chopped
- 1/4 cup vinegar
- 1/2 cup of water
- 1 tablespoon sugar
- 2 bay leaves
- One whole star anise
- Garlic bits that have been fried
- chopped green onions
- Rub the fish well with rock salt, then let it rest for a couple of minutes. Scrape the salt away using a sharp knife. Then rub the fish in calamansi or vinegar and rub it once more with salt. Finally, wash it well in water before cutting it into 2 inches thick.
- Within a bowl mix the fish, soy sauce, peppercorns as well as half the garlic. Let it marinate for 10 to 15 minutes. Remove the fish and scrape away any remaining aromatics. Conserve the aromatics and liquids.
- In a pan on moderate heat, heat approximately 1-inch deep oil. Fish should be added and fried until lightly brown and nearly cooked. Remove the fish from the pan and let it drain on towelettes.
- In a different pan, over medium-high heat, cook about 1 teaspoon of oil. Add garlic, onions and ginger, and cook until they soften.
- Add tomatoes to the pot and cook, smashing with a spoon, until soft and the juice is released.
- Pour in the vinegar, and bring to a simmer with no stirring for one to two minutes.
- Mix in marinade from the soy sauce and aromatics, along with water and sugar. Stir until sugar dissolves and then bring it to a boil.
- Add the to the dish, fish pieces as well as star anise.
- Reduce heat, cover and cook for 10 – 15 mins or until the fish is cooked to perfection and the sauce has reduced.
- Transfer the fish onto an eating plate. Garnish with garlic bits fried as well as green onions, if you like. Serve hot.
Get rid of the vinegar’s strong flavour by allowing boil, covered and unaffected for a couple of minutes prior to mixing in the sauce with soy and the water.“This website offers approximate nutrition information to facilitate your use and as a service only. The nutrition data is collected primarily through data from the USDA Food Composition Database, when available, or other calculators online.”