Adobong Hito, also called Catfish Adobo, is a seafood version of the classic Filipino dish of Pork and Chicken Adobo. The original recipe of Philippine Adobo is made up of meat, soy sauce, garlic, and vinegar. However, with the changing of times and availability of ingredients, Philippine adobo has also undergone many versions. If there is Pork and Chicken Adobo so there is Seafood Adobo.
Our Adobong Hito is made up of catfish and the basic adobo ingredients of soy sauce, garlic, and vinegar plus peppercorn to give spice to the dish, ginger to neutralize the fishy smell of the catfish, Knorr fish bouillon cube to add flavor to the dish, and cooking oil to be blended with the marinade, creating an oily sauce in the end of cooking process. This traditional Filipino dish is prepared by stewing, with no stirring needed, all the ingredients (except cooking oil) until a little sauce is left, where cooking oil is added last. For variations, just like the classic adobo of chicken and pork where you can have additional ingredients like coconut milk, chili pepper, or sugar, you can also add these mentioned ingredients in our Adobong Hito dish.
Catfish, by nature, is slimy. If you don't like its slime skin appearance, simply deep fry the fish first, just enough to make the skin slightly crisp, before cooking. If deep frying is hassle for you because it will add to your cooking work, then you can just rub it with wood ash, followed by salt. If wood ash is not available, then simply rub it with salt and then clean the fish well, of course, with water before cooking. In Seafood City here in Los Angeles, when you buy a catfish, just tell the vendor to clean and cut the fish for you. They'll clean it, removing all the entrails and sliminess of the fish, using a high pressured water hose and you're good to go. Soaking the fish with salt and vinegar is also another way to reduce the sliminess but don't soak it for too long because salt will tenderize the already tender meat of the fish and vinegar will further cook the fish, resulting in a very soggy dish of catfish when cooked. Soak the fish in salt and vinegar for between 15 minutes is fine.
This traditional Filipino dish of Adobong Hito is delicious! You'll never know how good it is until you tasted it. When cooked properly, thmais dish will give you a scrumptious salty-sour flavor of the sauce blended with the fine texture of the fish.
Catfish Adobo Ingredients
- 1 large cat fish (hito); cut in pieces
- 1/3 cup vinegar
- 1/4 cup water
- 1/4 cup soy sauce (or 1 tablespoon salt)
- 1 root ginger; cut in 3 and crushed
- 1 head garlic; pounded
- 3 tablespoons cooking oil (or olive oil)
- 1 fish bouillon cubes
- 1/4 teaspooon ground pepper
- 1 red bell pepper (optional for garnishing); sliced
Catfish Adobo Cooking Preparation
- Wash and clean the fish removing all entrails.
- Cut into desired pieces and put in a cooking pot.
- Add garlic, vinegar, water, pepper, ginger, fish bouillon cubes and soy sauce.
- Cover pot and boil until little sauce is left.
- Add 3 tablespoons of olive oil.
- Simmer and serve.