Filipino Style Recipe: Adobong Hito or catfish is another variety of popular Filipino adobo. The procedure is almost the same, normally the fish cooked in a blend of soy sauce, vinegar, garlic, peppercorn, salt and soda to add sweetness to our dish. Covered and simmered until the fish is tender and a little sauce is left. This delicious dish commonly served main dish or sometimes as pulutan.
Estimated time of preparation: 15 minutes
Estimated time of cooking: 25 minutes
Good for 3-4 persons
2 pieces medium-sized catfish (hito), cleaned
1 1/2 cup soda or lemonade
1/4 cup soy sauce
1/3 cup vinegar
1/2 head garlic, peeled and crushed
1 large onion, peeled and sliced
1 thumb-sized ginger, chopped and crushed
1 tablespoon peppercorns
salt to taste
4 pieces red chili peppers(labuyo), chopped(optional)
1. Clean the fish by removing the fins, innards and chop off the tails.
2. Slice into serving pieces then rub with salt and wash on running water.
1. In a cooking pot, arrange the fish and all the ingredients.
2. Cover and simmer in a medium heat until tender and a little sauce is left.
3. Adjust seasoning according to taste, add water if necessary then simmer for a few minutes.
4. Remove from heat then transfer on a serving plate. Serve with steamed rice.
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