Adobong Hito

by Pauline De Mesa
Seafood | March 5, 2019

What’s one thing that Filipinos love in common? Adobo! It is normally cooked with pork and chicken that’s stewed in soy sauce and vinegar alongside with generous amount of garlic, peppercorns, and bay leaves. For this recipe, we used hito (catfish) for a salty-sour seafood dish. Best to pair it with rice!

Recipes by Chef Bambi
Photographed by Ed Simon of Studio 100

Ingredients :

7 servings
1 kg Large hito, cleaned and dried oil
1 cup Garlic
0.25 cup Soy sauce
0.5 cup White vinegar
0.25 cup Brown sugar
0.5 cup Water
1 tsp Fresh ground pepper
For Mango Relish
1 Fresh mango, slivered
1 Red onion, sliced tomatoes, diced
2 Salted eggs (optional)
2 tbsp Chopped cilantro (wansoy)
1 tbsp Patis
Fresh ground pepper

Procedures :

  • 1
    Heat oil in a large non-stick skillet over high heat. Add hito and fry. lower the heat to medium. (Be careful as this will splatter). Cook until golden brown. Remove fish and set aside. 

  • 2
    Drain oil and reserve 1/4 cup. Sauté garlic until golden brown in the reserved oil. Add soy sauce, vinegar, brown sugar, water and pepper.
  • 3
    Add fried hito. Simmer for 10 minutes until fish absorbs the sauce. Serve with hot rice and mango relish.

for Mango Relish

  • 1
    Combine ingredients in a bowl. Chill.