How to cook Adobong Hito / Hitong Adobado (Stewed Catfish)?

When I got in Iloilo, I asked what Filipino recipes could be found there that are not available in other parts of the country. Other than the infamous La Paz Batchoy and biscocho, I was amazed how rich Iloilo is when we talk about seafoods! Oh that's my favorite! Let me share with you one of the best recipes I tried, the adobong hito or locally known as Adobadong Hito/ Pantat (Stewed catfish).

Here are the ingredients in cooking Adobong Hito / Hitong Adobado (Stewed Catfish):

• 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
• pepper

How to cook Adobong Hito / Hitong Adobado (Stewed Catfish)?

1. 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.
2. In a bowl marinate the fish in garlic, ginger juice and enough vinegar to cover. Let stand for an hour. Drain and reserve marinade.
3. 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.

YUMMY! Don't forget to share your Adobadong Hito/ Pantat (Stewed catfish)! Great Filipino recipes at PINOYFOODTASTE.